Directions:
- Place beans in large saucepan. Add enough water to cover by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain.
- Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Working in batches, coat oxtails with flour; shake off excess. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch. Transfer oxtails to platter.
- Drain all but 3 tablespoons drippings from pot. Add all onions, garlic, ginger, thyme, oregano, jalapeéo, pepper and bay leaves. Sauté until onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour.
- Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours. Skim any fat from surface of stew. Season to taste with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.36 Kcal (3158 kJ) | ||
| Calories from fat | 208.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.22g | 36% | |
|---|---|---|---|
| Sodium | 1713.38mg | 71% | |
| Potassium | 1405.28mg | 30% | |
| Total Carbs | 101.87g | 34% | |
| Sugars | 15.29g | 61% | |
| Dietary Fiber | 18.27g | 73% | |
| Protein | 23.8g | 48% | |
| Vitamin C | 9mg | 15% | |
| Iron | 6mg | 33% | |
| Calcium | 139.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 114.36 Kcal (479 kJ) | ||
| Calories from fat | 31.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 36% | |
|---|---|---|---|
| Sodium | 259.75mg | 71% | |
| Potassium | 213.04mg | 30% | |
| Total Carbs | 15.44g | 34% | |
| Sugars | 2.32g | 61% | |
| Dietary Fiber | 2.77g | 73% | |
| Protein | 3.61g | 48% | |
| Vitamin C | 1.4mg | 15% | |
| Iron | 0.9mg | 33% | |
| Calcium | 21.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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