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Caribbean Guisado

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

4 hrs

Ready

4 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups chickpeas (garbanzo beans)
cooked
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1 ½ cups pinto beans
cooked
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2 cups pumpkin
cubed
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2 medium winter squash
chayate, cut into 2 inch pieces
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2 cups celeriac root
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2 cups yucca root
peeled and cubed
*
2 cups battata
peeled and cubed
*
8 each italian plum (roma) tomatoes
quartered lengthwise
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3 tablespoons cumin
ground
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16 each garlic cloves
whole
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4 large onions
yellow,
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1 tablespoon black pepper
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1 teaspoon red hot pepper sauce
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¼ cup olive oil
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¼ teaspoon salt
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½ cup cilantro
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
355 ml chickpeas (garbanzo beans)
cooked
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355 ml pinto beans
cooked
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473 ml pumpkin
cubed
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2 medium winter squash
chayate, cut into 2 inch pieces
* Camera
473 ml celeriac root
* Camera
473 ml yucca root
peeled and cubed
*
473 ml battata
peeled and cubed
*
8 each italian plum (roma) tomatoes
quartered lengthwise
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45 ml cumin
ground
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16 each garlic cloves
whole
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4 large onions
yellow,
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15 ml black pepper
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5 ml red hot pepper sauce
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59 ml olive oil
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1.3 ml salt
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118 ml cilantro
fresh, chopped
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Directions

Preheat oven to 300 degrees.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 27030% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 468mg 19%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 40%
Sugars g
Protein 18g
Vitamin A 214% Vitamin C 57%
Calcium 15% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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