Caribbean guisado

Course: Various Main Dishes
Cuisine: North American Central American
Dietary: Vegetarian
Yield:

Caribbean guisado ingredients

1 1⁄2 c Chickpeas, cooked
1 1⁄2 c Pinto beans, cooked
2 c Pumpkin, cubed
2 med Chayote squash, cut into 2"
-pieces
2 c Celery root, chopped
2 c Yucca, peeled and cubed
2 c Battata, peeled and cubed
8 Plum tomatoes, quartered
-lengthwise
3 T Ground cumin
16 Whole garlic cloves
4 large Yellow onions, coarsely
-chopped
1 T Black pepper
1 t Hot pepper sauce
1⁄4 c olive oil
1⁄4 t Salt
1⁄2 c Fresh Cilantro, chopped

Cooking Caribbean guisado

1. Preheat oven to 300 deg. Combine all ingredients in a large roasting pan or casserole dish.
2. Place in oven and cook, uncovered, for 4 hours.
3. The pumpkin, chayote and tomatoes will cook down to a thick sauce.
4. Stiri every 30 minutes.
5. Add more stock if necessary.
6. Serve hot.
7. Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium.