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

1. Preheat oven to 300F.
2. Combine all ingredients in a large roasting pan or casserole dish.
3. Place in oven and cook, uncovered, for 4 hours.
4. The pumpkin, chayote and tomatoes will cook down to a thick sauce.
5. Stir every 30 minutes.
6. Add more stock if necessary.
7. 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)