Breakfast · American · 15 min
American Country-Style Goat and Black Bean Bowl with Ginger-Garlic Aromatics
- Calories
- 214
- Protein
- 25g
- Carbs
- 22g
- Fat
- 3g
Ingredients
- 89.3 g goat meat
- 66.4 g dry black beans
- 30 g yellow onion
- 1 clove garlic
- 10 g ginger root
- 64.8 g unsweetened coconut milk
- 0.5 tsp salt
- 1 tbsp scallion
Method
- 01Soak 66.4 g dry black beans in water overnight. Drain, transfer to a small pot with fresh water, and simmer for 45–60 minutes until tender. Drain and set aside.
- 02In a separate heavy pot or Dutch oven, place 89.3 g cubed raw goat meat with 1/4 cup water or broth. Cover tightly and slow-cook on low heat for 45 minutes until fork-tender and internal temperature reaches at least 145°F (63°C), followed by a 3-minute rest.
- 03Add 30 g finely diced yellow onion, 5 g minced garlic, and 10 g minced ginger root directly into the pot with the goat. Stir and simmer for 5 minutes until the aromatics soften.
- 04Fold in the cooked black beans and pour in 64.8 g unsweetened coconut milk. Stir gently to integrate and simmer over medium-low heat for 3–5 minutes until the gravy coats the back of a spoon.
- 05Season with 3 g salt, stir well, ladle into a warm stoneware bowl, and garnish with 6 g sliced scallions before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
