- 1 pound eye of the goat beans (see cook’s note)
- 1 to 2 pounds ground goat meat
- 1 onion, coarsely chopped
- 3 to 4 cloves of garlic, minced
- 1 large red bell pepper, coarsely chopped
- 2 banana peppers or similar peppers, chopped
- 1 to 2 pounds of roasted tomatoes (see recipe for tomatoes, below)
- 1 to 2 tablespoons sugar (optional)
- 1 8-ounce can of tomato sauce
- 1 4-ounce can tomato paste
- 2 cups fresh tomatoes, chopped
- 1 teaspoon Aleppo pepper flakes (see cook’s note)
- 2 teaspoon ancho pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons chili powder (see cook’s note)
- Vegetable stock, if need to adjust consistency
- Cayenne pepper to taste
- Sharp cheddar goat cheese, shredded, for garnish (see cook’s note)
- Fresh cilantro, for garnish
- Small slice of lime, for garnish
- Serve with homemade tortilla chips
(Pick over beans and rinse thoroughly in cold water. Place clean beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water and cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours. Drain and rinse well.
Cook beans by covering with 2 inches of water, simmering 1 to 2 hours or until tender depending on size of the bean. Brown meat lightly and drain excess oil. Saute onion and garlic, and add peppers. Cook until tender, approximately 5 to 8 minutes. Add meat to mixture along with roasted tomatoes, tomato paste, sugar (if needed), chopped tomatoes, seasoning and beans.
Simmer covered for about three hours. Stir occasionally to prevent sticking. The consistency can be adjusted with vegetable stock, depending on your preference. Garnish with grated goat cheddar cheese, chopped fresh cilantro, small slice of lemon and serve with homemade tortilla chips.
