Caribbean Guisado

1 1/2 cups pinto beans -- cooked

2 cups pumpkin -- cubed

2 medium chayote squash -- cut into 2"

2 cups celery root -- chopped

2 cups yucca -- peeled and cubed

2 cups battata -- peeled and cubed

8 plum tomatoes quartered lengthwise

3 tablespoons ground cumin

16 cloves garlic

4 large yellow onions -- coarsely chopped

1 tablespoon black pepper

1 tablespoon hot pepper sauce

1/4 cup olive oil

1/4 teaspoon salt

1/2 cup fresh cilantro -- chopped