Ingredients Jump to Instructions ↓

  1. 12 ounces dried lima beans

  2. 4 pounds oxtails

  3. 2 large Vidalia onions, chopped

  4. 3 scallions, chopped

  5. 4 garlic cloves , smashed

  6. 1 bunch fresh thyme

  7. 2 tablespoons red pepper flakes

  8. 4 teaspoons hot paprika

  9. 2 bay leaves

  10. 2 tablespoons hot sauce

  11. 4 tablespoons gravy master

  12. 6 cups low-sodium beef broth

  13. 4 teaspoons tomato paste

  14. 2 tablespoons salt

  15. Right rice, recipe follows

  16. 2 cups rice

Instructions Jump to Ingredients ↑

  1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.

  2. In a large pot, add oxtails, onions , scallions , garlic, thyme, red pepper, paprika , bay leaf , hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.

  3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.

  4. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.

  5. Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

  6. Yield: 4 to 6 servings


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