Caribbean Guisado
Ingredients
- 1 12 cups chickpeas, cooked ⓘ
- 1 12 cups pinto beans, cooked ⓘ
- 2 cups pumpkin, cubed ⓘ
- 2 medium chayotes, cut into 2 inch pieces ⓘ
- 2 cups celery root, chopped
- 2 cups yucca root, peeled and cubed ⓘ
- 2 cups battata, peeled and cubed
- 8 plum tomatoes, quartered lengthwise ⓘ
- 3 tablespoons ground cumin ⓘ
- 16 garlic cloves ⓘ
- 4 large yellow onions, coarsely chopped ⓘ
- 1 tablespoon black pepper ⓘ
- 1 teaspoon hot pepper sauce ⓘ
- 14 cup olive oil
- 14 teaspoon salt ⓘ
Instructions
- Preheat oven to 300F.
- 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.
Nutrition & Diet Analysis (per serving)
682
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).