Caribbean Guisado
From the 1999 KLO dinner — Caribbean
Caribbean Guisado
- 1-1/2 cups chickpeas, cooked
- 1-1/2 cups pinto beans, cooked
- 2 cups pumpkin, cubed
- 2 medium chayote squash, cut into 2″ pieces
- 2 cups celery root, chopped
- 2 cups yucca, peeled and cubed
- 2 cups 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
Preheat oven to 300 F. Combine all ingredients in a large roasting pan. 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. Makes 8 servings.