Goose Legs in Beans

1 hour 45 minute
This dish works well also with smoked goose legs that should also be soaked in water along with the beans and drained before cooking. If prepared with smoked goose legs, the dish does not need to be salted, because the smoked meat is salty anyway. In this case, it is enough to salt it afterwards to suit your taste. You can prepare the beans also with fresh chili. When serving, drizzle it with finely chopped fresh parsley and red pepper roasted with some oil.


Before cooking, soak the beans in cold water for a night. Peel and finely chop the onions and garlics.

After having removed the skin, brown the goose legs in oil, then put them aside. Sauté the onions and garlic in the remaining fat for 1-2 minutes, then add a little water (ca. 100 ml) to it.

Drain the beans and add them to the fried onions and garlic. Next, lay the goose legs in it. Pour so much water on it - ca. 1000 ml - that it snugly covers the dish. Bring it aboil on high heat, sprinkle salt and pepper on it. Then reduce the heat and put the lid on the pot and cook for ca. 90 minutes or until tender.

When ready, take out the meat. Leave the beans to rest for 10 minutes and the fat to come to the surface. Add flour to this fat and as soon as it is absorbed, boil the dish for 2-3 minutes while stirring.

When serving, scoop the beans on a plate, smear the goose legs with the chopped garlic fried in oil and lay them on top of the beans dish.


Serves 4
Cooks in 1H 45M + soaking
Nutrition per serving: 901 kcal

Phase photo

Serves 4 persons
  • 400 g white beans
  • 2 onions
  • 2-3 garlic cloves
  • 4 small goose legs
  • 5 tbsp edible oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp flour (also Graham-flour or oats-flour will work)
  • on the top:
  • 2 tbsp edible oil
  • 2 large garlic cloves

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