MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Caribbean Guisado
Categories: Vegetables, Main dish
Yield: 8 Servings
1 1/2 c Chickpeas; cooked
1 1/2 c Pinto beans; cooked
2 c Pumpkin; cubed
2 md Chayote squash; cut into 2"
- pieces
2 c Celery root; chopped
2 c Yucca; peeled and cubed
2 c Battata; peeled and cubed
8 Plum tomatoes; quartered
- lengthwise
3 tb Ground cumin
16 cl Garlic; whole
4 lg Yellow onions; coarsely
- chopped
1 tb Black pepper
1 ts Hot pepper sauce
1/4 c Olive oil
1/4 ts Salt
1/2 c Fresh cilantro; chopped
Preheat oven to 300°F.
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.
Per serving: 316 cal; 11 g prot; 222 mg sod; 52 g carbs; 9 g fat;
0 mg chol; 53 mg calcium
Recipe by Vegetarian Gourmet, Winter 1993
MM by Deeanne
Posted by:
[email protected] On 08-22-94
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