The weather is getting warmer , and spring is here to stay. What a good time to make this oxtail potato bean stew – a one pot, hearty, thick, and flavor packed stew, before it gets really warm around the house.
My aunty first made this hearty oxtail-bean potato stew years ago and I was instantly hooked. It did not include beans but the adventurer in me wanted more. I love beans! It is a low fat, high fiber protein source and it is also a very important part of my culture. I like to incorporate beans into many of my recipes – the combination of beans and oxtail, potatoes is just fantastic!
This recipe contains a luscious blend of garlic, chili and smoked paprika for an intense flavor, with leftover boiled beans that I had in the freezer.You can use a can of beans for this recipe.
If you are health conscious, after boiling the oxtail, remove the thin layer of fatty oil that comes to the top of the oxtail stock. You can do this by using a spoon or better yet boil the oxtail a day in advance, refrigerate, and gently remove the layer of fat.
This stew can be made in advance, and refrigerate , before serving. You may need to add a little more water before reheating the stew.
Oxtail bean potatoes stew
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Ingredients
- 1-2 pounds boiled oxtail medium pieces
- 2 teaspoons of mince garlic
- 3 teaspoons chopped rosemary
- ½ medium onion chopped
- 1 tablespoon tomatoes paste
- 1 tablespoon smoked paprika
- 1 tablespoon bouillon optional`
- 1-2 cups boiled beans
- 1 cup sliced carrots
- 1 pound potatoes cut in medium chunks
- 1 teaspoon hot pepper can use chili pepper
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Boil oxtail with salt, pepper in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired
- Add 2 tablespoon canola oil to the pot/pan and fry the oxtail for about 5 minutes.
- Then, add the minced garlic, rosemary, onions, tomato paste, smoked paprika and bouillon or omit. Stir for about 1- 2 minutes, be careful not to let the garlic burn.
- Add about 2 -3 cups of stock/water. Season with salt
- Bring to a boil then add beans, potatoes, carrots and green onions. Cook on medium high for about 10 minutes until potatoes is tender Stir occasionally adding water as needed.
- Adjust seasonings, stew consistency with water/stock and salt
- Serve warm.
Betty C. says
While I have not yet prepared this recipe, I know that any recipe from you is perfect! I have a question, though. How long did you pressure cook the oxtails and were they cooked from frozen state?
Imma says
Thank you 🙂 I cooked them on high pressure for 45 minutes, and then natural release for 10 minutes. And you can use fresh or frozen with no noticeable time difference.