Caribbean Guisado

Ingredients: 8.00 Each Plum Tomatoes; Quartered 2.00 Cup Celery Root; Chopped 0.25 Cup Olive Oil 1.00 Tablespoon Black Pepper 0.50 Cup Fresh Cilantro;chopped 1.50 Cup Chickpeas; Cooked 1.50 Cup Pinto Beans; Cooked 0.25 Teaspoon Salt 4.00 Large Yellow Onions; Coarsely 2.00 Cup Pumpkin; Cubed 2.00 Cup Yucca; Peeled And Cubed 3.00 Tablespoon Ground Cumin 1.00 Teaspoon Hot Pepper Sauce 16.00 Each Whole Garlic Cloves 2.00 Medium Chayote Squash; Cut Into 2" 2.00 Cup Battata; Peeled And Cubed

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