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+ servings

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.
Course Main
Cuisine African
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 3 -5
Calories 35kcal
Author Imma


  • 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
  • Serve warm.


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