Goose legs with red wine beans

Name: Goose legs with red wine beans
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 250 g dried white beans; 4 Goose legs (approx. 375 g each); 7-10 Tbsp Salt; 2 Onions; 400 g Carrots; 6-8 Stem(s) Thyme; 1-2 TABLESPOONS Oil; 2-3 Bay leaves; 1 TABLESPOON Tomato paste; 400 ml Goose stock (glass); 200 ml dry red wine; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

250 g dried white beans
4 Goose legs (approx. 375 g each)
7-10 Tbsp Salt
2 Onions
400 g Carrots
6-8 Stem(s) Thyme
1-2 TABLESPOONS Oil
2-3 Bay leaves
1 TABLESPOON Tomato paste
400 ml Goose stock (glass)
200 ml dry red wine
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Soak the beans in 500 ml of water overnight. Wash goose legs, dab dry and rub with salt. Put the legs of goose on a fat pan of the oven and roast them in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 1/4 hours. In the meantime, place the soaked beans in a pan with 500 ml liquid, bring to the boil, cover and cook over a medium heat for approx. 1 1/2 hours. Pour into a sieve and drain well.
2
In the meantime peel and chop the onions. Peel, wash and slice the carrots. Wash thyme and shake dry. Heat oil in a pan and fry onions until translucent. Add the carrots and fry briefly. Add bay leaves and thyme. Add tomato paste, sauté briefly and deglaze with stock and wine. Bring to the boil and season with salt, pepper and sugar. Simmer for 8-10 minutes.
3
Add bay leaves and thyme. Add tomato paste, sauté briefly and deglaze with stock and wine. Bring to the boil and season with salt, pepper and sugar. Simmer for 8-10 minutes. After about 1 hour of cooking time pour the hot stock over the goose legs. 15 minutes before the end of the whole cooking time spread the beans on the fat pan. Serve on a plate