Caribbean guisado
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chickpeas; cooked |
| 1½ | cup | Pinto beans; cooked |
| 2 | cups | Pumpkin; cubed |
| 2 | mediums | Chayote squash; cut into 2\" pieces |
| 2 | cups | Celery root; chopped |
| 2 | cups | Yucca; peeled and cubed |
| 2 | cups | Battata; peeled and cubed |
| 8 | Plum tomatoes; quartered lengthwise | |
| 3 | tablespoons | Ground cumin |
| 16 | Whole garlic cloves | |
| 4 | larges | Yellow onions; coarsely chopped |
| 1 | tablespoon | Black pepper |
| 1 | teaspoon | Hot pepper sauce |
| ¼ | cup | Olive oil |
| ¼ | teaspoon | Salt |
| ½ | cup | Fresh cilantro; chopped |
Directions
Preheat oven to 300 deg.
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote and tomatoes will cook down to a thick sauce. Stir every 30 minutes.
Add more stock if necessary. Serve hot.
Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE