Southwestern Red Beans & Oxtails

1
laurie diggs

By
@ldiggs5179

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 or 5
Prep:
1 Hr
Cook:
3 Hr 45 Min
Method:
Stove Top

Ingredients

  • 5 lb
    oxtails
  • 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

How to Make Southwestern Red Beans & Oxtails

Step-by-Step

  1. 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.

Printable Recipe Card

About Southwestern Red Beans & Oxtails

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




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