Oxtail bean potatoes stew
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.
Servings 3 -5
- 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
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
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8373IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg