Dinner Jan 1, 2024
Note: Dried beans soaked overnight and pumpkin soup made (and served) day ahead.
Ingredients:
~1lb of bone in Goat Meat, separated and meat roughly diced
[the store didn't have goat meat, so I had to make due with lamb this time]
~1lb of ground Italian Sausage
1 Large Onion
3 Garlic Cloves
3 Bay Leaves
Low Sodium Chicken Broth
To Taste:
Salt Black Pepper Chili Powder Red Pepper Flakes Dried Oregano
Half of left over Pumpkin Soup
2 Pie Pumpkins ~1lb of Carrots 1 Large Onion 4 Garlic Cloves 1 tablespoon Butter Whole Milk Low Sodium Chicken Stock Salt Black Pepper Chili Powder Red Pepper Flakes Apple Cider Vinegar
Directions:
Cook goat meat and sausage to a dutch oven until browned. Remove the meat and set aside for later (in fridge) leaving the drippings
Cook the onion in the drippings till it's softened
Add the garlic, rehydrated beans, goat bones, oregano, and bay leaves to the dutch oven and add enough stock to go a half an inch past the top of everything
Simmer till beans are completely cooked, remove and discard bones and bay leaves
Stir in your left over mixed gourd soup and the meat
Taste test and add any needed additional salt, pepper, oregano, chili powder, and red pepper flakes
Simmer for 15-25 minutes
Taste test when finished cooking and add any needed additional seasoning
Final Notes:
Still want to try making with chorizo in place of the Italian sausage. For whatever reason, I just didn't this year.
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