Caribbean Guisado
Yield
8 servingsPrep
30 minCook
4 hrsReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chickpeas (garbanzo beans)
cooked |
|
| 1 ½ | cups |
pinto beans
cooked |
|
| 2 | cups |
pumpkin
cubed |
|
| 2 | medium |
winter squash
chayate, cut into 2 inch pieces |
*
|
| 2 | cups |
celeriac root
|
*
|
| 2 | cups |
yucca root
peeled and cubed |
* |
| 2 | cups |
battata
peeled and cubed |
* |
| 8 | each |
italian plum (roma) tomatoes
quartered lengthwise |
|
| 3 | tablespoons |
cumin
ground |
|
| 16 | each |
garlic cloves
whole |
|
| 4 | large |
onions
yellow, |
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ¼ | cup |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 355 | ml |
pinto beans
cooked |
|
| 473 | ml |
pumpkin
cubed |
|
| 2 | medium |
winter squash
chayate, cut into 2 inch pieces |
*
|
| 473 | ml |
celeriac root
|
*
|
| 473 | ml |
yucca root
peeled and cubed |
* |
| 473 | ml |
battata
peeled and cubed |
* |
| 8 | each |
italian plum (roma) tomatoes
quartered lengthwise |
|
| 45 | ml |
cumin
ground |
|
| 16 | each |
garlic cloves
whole |
|
| 4 | large |
onions
yellow, |
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 59 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
cilantro
fresh, chopped |
|
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.
