Caribbean guisado
Yield: 8 Servings
Ingredients:
- 1 1/2 c Chickpeas; cooked
- 1 1/2 c Pinto beans; cooked
- 2 c Pumpkin; cubed
- 2 md 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 tb Ground cumin
- 16 Whole garlic cloves
- 4 lg Yellow onions; coarsely -chopped
- 1 tb Black pepper
- 1 ts Hot pepper sauce
- 1/4 c Olive oil
- 1/4 ts Salt
- 1/2 c Fresh cilantro;chopped
Instructions:
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
