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Caribbean Guisado

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YIELD

8 servings

PREP

30 min

COOK

4 hrs

READY

4 hrs

Ingredients

1 ½ 355
1 ½ 355
CUPS ML PINTO BEANS
cooked
2 473
CUPS ML PUMPKIN
cubed
2 2
MEDIUM MEDIUM WINTER SQUASH
chayate, cut into 2 inch pieces *
2 473
CUPS ML CELERIAC ROOT *
2 473
CUPS ML YUCCA ROOT
peeled and cubed *
2 473
CUPS ML BATTATA
peeled and cubed *
8 8
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
quartered lengthwise
3 45
TABLESPOONS ML CUMIN
ground
16 16
EACH EACH GARLIC CLOVES
whole
4 4
LARGE LARGE ONIONS
yellow,
1 15
TABLESPOON ML BLACK PEPPER
1 5
TEASPOON ML RED HOT PEPPER SAUCE
¼ 59
CUP ML OLIVE OIL
¼ 1.3
TEASPOON ML SALT
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 270 30% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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