Goatwith PignaWeb

Stufato di Capra con Fagioli di Pigna – Braised Goat with Pigna Beans

This is a typical Ligurian dish which we discovered during our visit to Apricale earlier this year. The white Pigna bean has now been recognised as a Slow Food Presidia. The Pigna bean was brought to Liguria by the Spanish in the seventeenth century and has thrived in the areas of Pigna, Badaluccoand Conio.

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  • 1. Soak the dried beans in cold water overnight or as long as possible.
  • 2. Drain the beans and add to a medium saucepan with lots of cold water. Place over a high heat and bring to the boil. Reduce the heat to low and simmer until tender. Don’t overcook the beans as they will start to fall apart. Drain and set aside. Note: If you are using canned beans, skip these first steps.
  • 3. Preheat oven to 160C.
  • 4. Season the goat meat with salt and pepper and coat with flour. Place a large frying pan over a medium heat, add a good glug of olive oil and brown the goat meat until golden. Remove from the pan and set aside. Reduce the pan to a low heat, add the pancetta or bacon and cook, stirring occasionally until crispy. Remove from the pan and set aside.
  • 5. Add the onion, leek, garlic, carrot, celery and chili to the pan and sauté until the vegetables have softened a little.
  • 6. Turn the heat up to high and deglaze the pan with the white wine, bring to a simmer and transfer to an ovenproof casserole dish. Add the pancetta and goat meat along with the herbs and season with salt and pepper. Cover with a lid or tinfoil and bake until the meat is tender and falling off the bone, approximately 2 - 2.5hrs.
  • 7. Remove from the oven, add the beans and stir very gently.
  • 8. Serve sprinkled with fresh mixed herbs and crusty bread.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...