Caribbean guisado

Yield: 8 servings

Measure 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

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

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