Pick through the beans, cover them with a few inches of water and soak them for a night.
Debone the goose breast, score the skin in several places and rub the meat with salt. After 20 minutes, start searing it in a pan skin side down. As soon as it has rendered some fat, turn it and brown also the opposite site. Then drain excess fat and put the breast aside.
Leave only 3-4 tbsp of the goose fat in the pan - and put aside the rest -, sauté the finely chopped onions for 2 minutes in it and then add the crushed garlic, too. Sauté them together for half a minute, then add tomato paste and cook for another minute. Spill water over it, then add the beans and the pre-roasted meat. Season the dish with chili powder, pepper, thyme and oregano. Boil it on high temperature, then reduce heat and simmer it covered until tender in ca. 90 minutes. Meanwhile, shake the pot and stir the dish sometimes, and make up the water boiling away (it should constantly cover the dish while it simmers).
When ready, season it with powdered sugar, add the defrosted, drained sweet corn and the diced red pepper and cook for further 5 minutes.
Take off the goose breast and slice it. When serving, lay the meat on the hot chili bean dish.
Cooks in 2H + soaking of beans
Nutrition per serving: 825 kcal