Caribbean Guisado

Course : Beans
Serves: 8
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Ingredients:

1 1/2 cups chickpeas -- cooked
1 1/2 cups pinto beans -- cooked
2 cups pumpkin -- cubed
2 medium chayote squash -- cut into 2 inch
2 cups celery root -- chopped
2 cups yucca -- peeled and cubed
2 cups battata -- peeled and cubed
8 medium plum tomatoes quartered lengthwise
3 tablespoons ground cumin
16 cloves garlic
4 large yellow onions -- coarsely chopped
1 tablespoon black pepper
1 tablespoon hot pepper sauce
1/4 cup olive oil
1/4 teaspoon salt
1/2 cup fresh cilantro -- chopped
 

Preparation / 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.

 

Nutritional Information:

316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium


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