goat with beans

With the arrival of cooler days, goat with beans emerges as a perfect dish to warm up Ligurian tables, combining the rusticity of goat meat with the elegance of legumes. Traditionally prepared during festive periods or family lunches, this dish requires careful handling of the meat, which must be soaked in fresh water for at least twelve hours, preferably twenty-four, to eliminate the characteristic gamey flavor. The secret to a good result lies in the choice of an earthenware pot, ideal for even and slow cooking, allowing the flavors to blend perfectly. The sauté, made with onion, lard, and chopped vegetables, provides a enveloping aroma, while the beans, rich in nutrients and with a delicate flavor, harmoniously complete the dish. Perfect for serving at a dinner among friends, goat with beans represents a true example of Ligurian culinary tradition, capable of evoking the warmth and hospitality of home tables.

The goat should be cut into pieces and soaked for at least 12 hours (preferably 24) in fresh running water. This washing helps to remove the gamey flavor from the meat. Prepare a sauté with oil, lard, and chopped onion, celery, and carrot (the onion should be double the amount of the other vegetables). Then, place the salted and peppered goat meat in a large pot (preferably earthenware with a wide opening). Keep the heat high for a couple of minutes, then add red wine. Lower the heat, cover, and let it simmer for at least 45 minutes. At this point, add a little concentrated tomato sauce, chopped aromatic herbs, and dilute with warm water flavored with a broth cube and a bit more red wine to prevent the bottom from sticking. Separately, cook the beans, which should be added to the goat pot halfway through cooking, so they can absorb the sauce's flavor. Cover again and cook on low heat for at least another half hour. The stew should be monitored continuously and stirred carefully. Serve very hot, with the pot on the table, when the goat meat is so tender it tends to fall apart.