1.Place beans in bowl, cover well with cold water. Stand overnight, drain.
2.Cook beans in large saucepan of boiling water, simmer, uncovered, about 30 minutes or until tender, drain well.
3.Meanwhile, coarsely chop goat. Heat oil in large saucepan, cook goat, in batches, until well browned. Remove from pan.
4.Cook onions and garlic in same pan, stirring, until onions soften. Return goat to pan with undrained tomatoes, wine, paste and cinnamon, simmer, covered, 2 hours or until goat is tender, stirring occasionally.
5.Add beans, juice and parsley, season to taste. Stir until heated through.
You will need to order goat from a specialist continental butcher. This casserole is equally delicious made using lamb. Ask the butcher to butterfly the leg for you.Note