Southwestern Red Beans & Oxtails

laurie diggs


Good meal for a cold night or Sunday dinner with hoe cakes or cornbread

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4 or 5


1 Hr


3 Hr 45 Min


Stove Top


5 lb
1 lb
pinto beans, dried or red kidney bean
1 jar(s)
salsa, chunky(your favorite)
1 pkg
taco seasoning mix
3 sprig(s)
cilantro, fresh

Directions Step-By-Step

Take your Oxtails & place them in a large pot or dutch oven. Add the taco seasoning to them & cover with water. Turn the stove on Med/High & let cook for 2 to 2 1/2 hours. No take the dried beans & place in a pot & cover them w/water, then bring them to a boil for 20 minutes. Now cut the beans off & cover for 1 hour. Once the oxtail are almost done(tender)take the soaking beans & drain them, then add to the oxtails. Let them cook another 30 mins to an hour depending on your stove. Taste the mixture & season according with salt & a pinch of sugar if needed once the oxtails & beans are tender, then add the cilantro & serve with your choice of bread.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Dairy Free