Caribbean guisado

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Recipe by: dilek

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Chickpeas; cooked 3 tb Ground cumin
1 1/2 c Pinto beans; cooked 16 Whole garlic cloves
2 c Pumpkin; cubed 4 lg Yellow onions; coarsely
2 md Chayote squash; cut into 2" -chopped
-pieces 1 tb Black pepper
2 c Celery root; chopped 1 ts Hot pepper sauce
2 c Yucca; peeled and cubed 1/4 c Olive oil
2 c Battata; peeled and cubed 1/4 ts Salt
8 Plum tomatoes; quartered 1/2 c Fresh cilantro; chopped
-lengthwise

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