Directions:
- The day before, presoak 8 ounces of dried navy beans.
- Finely chop onions, shallots & garlic. Set aside.
- In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
- Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
- Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
- Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.
- Simmer 45 minutes covered.
- Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones. Remove meat from stew - remove any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1803.33 Kcal (7550 kJ) | ||
| Calories from fat | 101.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.25g | 17% | |
|---|---|---|---|
| Cholesterol | 141.72mg | 47% | |
| Sodium | 852.59mg | 36% | |
| Potassium | 2710.01mg | 58% | |
| Total Carbs | 92.27g | 31% | |
| Sugars | 16.58g | 66% | |
| Dietary Fiber | 30.15g | 121% | |
| Protein | 79.09g | 158% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 15mg | 83% | |
| Calcium | 275mg | 28% | |
| Amount Per 100 g | |||
| Calories | 216.84 Kcal (908 kJ) | ||
| Calories from fat | 12.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 17% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 47% | |
| Sodium | 102.52mg | 36% | |
| Potassium | 325.87mg | 58% | |
| Total Carbs | 11.09g | 31% | |
| Sugars | 1.99g | 66% | |
| Dietary Fiber | 3.63g | 121% | |
| Protein | 9.51g | 158% | |
| Vitamin C | 1.9mg | 26% | |
| Iron | 1.8mg | 83% | |
| Calcium | 33.1mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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