Cut the goat into bite size pieces. Add the garlic cloves and the juice from the orange. Stir to combine. Marinate for at least 8 hours or overnight in a shallow airtight container placed in the fridge.

Heat the vegetable oil in a large pot. Add the goat meat and cook for about 5-8 minutes on high heat. The pieces should be slightly browned. Remove the meat from the pot and set aside.

Add the chipotles from can, onions and tomatoes to the pot. Sauté for 1-2 minutes, stirring frequently with a silicone turner. Transfer to blender and pulse gently. Add back to pot.

Return goat to pot. Add the bay leaf, 2 cups of water, salt and pepper, and cloves. Stir and bring to a gentle boil with little bubbles forming around the perimeter. It should not be a rolling boil.

Add 3/4 cup water and lime juice. Cook, partially covered, for an additional 15 minutes. Stir occasionally.

Add the black beans, scallions, and cilantro. Stir to combine.

Continue to cook for 15 more minutes, stirring occasionally.