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-> [Caribbean, Central American, Entrees, North American, Vegetarian] -> [Caribbean guisado Recipe] |
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Caribbean guisado
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| Artist: |
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| Categories: |
Caribbean, Central American, Entrees, North American, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Chickpeas, cooked | | 1 1/2
| cup | Pinto beans, cooked | | 2
| cup | Pumpkin, cubed | | 2
| med | Chayote squash, cut into 2" | | | -pieces | | 2
| cup | Celery root, chopped | | 2
| cup | Yucca, peeled and cubed | | 2
| cup | Battata, peeled and 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 | | 1/4
| cup | Olive oil | | 1/4
| tsp | Salt | | 1/2
| cup | Fresh cilantro, chopped |
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Procedures:
| 1 | Preheat oven to 300 deg. | | 2 | Combine all ingredients in a large roasting pan or casserole dish. | | 3 | Place in oven and cook, uncovered, for 4 hours. | | 4 | The pumpkin, chayote and tomatoes will cook down to a thick sauce. | | 5 | Stir every 30 minutes. | | 6 | Add more stock if necessary. | | 7 | Serve hot. | | 8 | Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium |
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