Quite literally, Judías con Cabrito means Jews with kid goat! The word for Jews (Judías) in Spanish has long been associated with beans – this is not a pejorative term, it’s actually down to the fact that the Jews cultivated the original Mediterranean broad bean, some 10.000 years ago and until 1492, when Columbus discovered the Americas, these were the only European beans! See here for an extended explanation.
I found a butcher selling goat for 6.99 a kilo, so had to buy some! On returning home I looked for a new goat recipe and came across Judías con Cordero – lamb with beans. Young goat is very similar to lamb in flavour, so I took the idea and changed the recipe to suit my taste and fridge contents.
Receta de Judías con Cabrito (seres 4):
1kg kid goat (chopped on the bone)
3 slices smoked streaky bacon (chopped)
1 large onion chopped)
6 cloves garlic (finely chopped)
1 carrot (chopped)
1 stick celery (chopped)
1 red pepper (chopped)
500g white beans (navy/haricot)
1/2 teaspoon Pimentón de la Vera picante
1/2 teaspoon Pimentón de la Vera dulce
1/2 teaspoon thyme
1/2 teaspoon ground cumin
2 bay leaves
a handful fresh coriander (chopped)
a glass of red wine
a splash of sherry vinegar
1 1/4 pints chicken stock
extra virgin olive oil (copious quantities)
sea salt and cracked black pepper (to taste)
I used dried alubias blancas (navy/haricot beans), soaked for 1 hour in boiling water and then cooked for 8 minutes, using fresh water, in a pressure cooker. Otherwise, soak the beans overnight, or use 2 tins.
Sprinkle salt and pepper on the goat meat, then brown the pieces in hot olive oil – do this in two or three batches – if you crowd the pan the meat will poach. Reserve to a plate.
Brown the bacon in the same oil and remove.
Turn the heat down a little and sofreír (poach) the onion until it’s soft – do add more olive oil – that and attentive stirring stops it burning. This is a specific Spanish cooking technique.
Mix in the celery and carrot, followed by the garlic and red pepper.
Return the bacon to the pan. Warm the cumin seeds in a frying pan – when they give off an aroma, grind them with a mortar and pestle and a pinch of coase sea salt (this helps in the grinding). Sprinkle the cumin, thyme and pimentón into the pot.
Return the goat meat, followed by the judías blancas (white beans) and two bay leaves to the casserole. Add a splash of sherry vinegar pour on a glass of red wine (let the alcohol burn off for a couple of minutes) followed by 1 1/4 pints chicken stock (or whatever is needed to cover the meat and vegetables). Chop a handful of coriander and mix that in too. Check the seasoning (add more salt and pepper if necessary). Bring the pot to a simmer, put the lid on and remove to a preheated oven at 140º C for one and a half to two hours, or until the goat is tender.
Finish off with a splash more sherry vinegar and for the last 15 minutes leave the lid off. Sprinkle on a little chopped coriander and serve with rice or potatoes. I recommend drinking a glass or two of La Cabra y La Bota (the goat and the boot) a red wine from Ribera del Andarax in Andalucia.