Caribbean Guisado
- 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
- 12 cup fresh cilantro, chopped
- 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.
chickpeas, pinto beans, pumpkin, chayotes, celery root, yucca root, tomatoes, ground cumin, garlic, yellow onions, black pepper, hot pepper, olive oil, salt, fresh cilantro
Taken from www.food.com/recipe/caribbean-guisado-59308 (may not work)