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: wcbanta@american.edu On 08-22-94
 
MMMMM