Caribbean Guisado Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Chickpeas, cooked
1 1/2 cup: Pinto beans, cooked
2 cup: Pumpkin, cubed
2 medium: Chayote squash, cut into 2" pieces
2 cup: Celery root, chopped
2 cup: Yucca, peeled and cubed
2 cup: Battata, peeled and cubed
8: Plum tomatoes, quartered lengthwise
3 tbsp: Ground cumin,
16: Whole garlic cloves,
4 large: Yellow onions, coarsely chopped
1 tbsp: Black pepper,
1 tsp: Hot pepper sauce,
1/4 cup: Olive oil,
1/4 tsp: Salt,
1/2 cup: Fresh cilantro, chopped
Directions:
Preheat oven to 300 deg.
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 mgsod; 52 g carb; 9 g fat; 0 mg
chol; 53 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp
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 mgsod; 52 g carb; 9 g fat; 0 mg
chol; 53 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp