Goose Drumstick with Barley and Beans

Libacomb Ricsettel


  • 1 pound uncooked dried small white beans
  • 1 pound uncooked barley
  • 6 goose drumsticks, about 1 pound each
  • 1 large onion
  • 1 kohlrabi
  • 2 carrots
  • 2 parsnips
  • ½ cup lard
  • 1 tablespoon paprika
  • ½ tablespoon pepper
  • 2 garlic cloves, crushed
  • Salt


  1. The night before you plan to cook this, wash beans and barley. Put them into a 5- or 6-quart pot to soak overnight. Cover them with enough water so there will be 3 or 4 inches over the top of beans and barley.
  2. The following day add drumsticks to beans and barley. Peel the vegetables and cut into chunks. Add vegetables, lard, paprika, pepper, crushed garlic, and salt to taste to the beans. Add enough water to cover everything. (During the night most of the water will be soaked up by beans and barley.)
  3. Bring the liquid to a boil on top of the stove; stir it a few times. Cover and place in a 325°F. oven for 4 or 5 hours.
  4. Look at the pot every hour or so; if necessary add a little water. When beans and barley are cooked, drumsticks will be ready, and the liquid should have been all absorbed, just as in a risotto.