Monday's Bread Bowl: Oxtails And Beans

Bean Stew, get it while it’s hot

This is not soup. A steamy bowl of bean stew means comfort food (with added fiber). Oxtails make it rustic. It’s definitely a hearty family dinner. Enjoy.

What you will need:

1 large stock pot with lid
1 long wooden spoon
1 tablespoon vegetable oil
2 garlic cloves chopped fine
1 large yellow onion chopped fine
1 lb package pinto beans
1lb large head bok choy or napa cabbage, cut into ½-inch pieces
1 cup carrots, cut into large 1/2-inch chunks
2 lbs beef oxtails
5 cups water
Pinch of salt and pepper

Cooking and directions

Start pot off on medium high heat with vegetable oil. When hot, add chopped garlic and onion. Sauté them until they are almost translucent. Place oxtail pieces in pot and let them sit for a few minutes until browning occurs. Add water and pinto beans. Sprinkle in salt and pepper to taste. Bring pot to a rapid boil and reduce heat to medium or medium low. Cover pot. Let the meat and beans simmer for at least one hour. Stir the pot occasionally. After an hour, add carrots. Leave on low heat for another 45 minutes to an hour so that the large cubes and beans can cook. Throw in the bok choy (or cabbage) during the last 30 minutes of cooking. The oxtails will be tender. Serve it up hot and yummy.