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Caribbean Guisado

List of Ingredients




1½ cups Chickpeas - cooked
1½ cups Pinto beans - cooked
2 cups Pumpkin - cubed
2 medium Chayote squash cut into 2" pieces
2 cups Celery root - chopped
2 cups Yucca - peeled & cubed
2 cups Battata - peeled & cubed
8 Plum tomatoes - quartered lengthwise
3 tbsp Ground cumin
16 Whole garlic cloves
4 large Yellow onions - coarsely chopped
1 tbsp Black pepper
1 tsp Hot pepper sauce
¼ cup Olive oil
¼ tsp Salt
½ cup Fresh cilantro - chopped




Recipe




Preheat oven to 300°. 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.

Makes 8 servings.