Nicaraguan Oxtail Stew

• 1/3 cup uncooked white beans
• 1 tablespoon lard or 1 tablespoon vegetable shortening
• 3 lbs of beef oxtails
• 3 garlic cloves, peeled and crushed
• 1 medium yellow onion, peeled and diced
• 1 medium tomatoes, diced
• 2 cups beef stock
• 2 cups water (approximate)
• 2 tablespoons ground allspice
• salt and pepper
• hot sauce

1. Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
2. Brown the oxtails in lard, and place in a large casserole or crock pot.
3. Add all remaining ingredients except the 2 cups water and beans.
4. Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
5. Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
6. Remove lid and allow to cook uncovered to make a thicker stew,.

white beans, lard, beef oxtails, garlic, yellow onion, tomatoes, beef stock, water, ground allspice, salt, hot sauce

Taken from www.food.com/recipe/nicaraguan-oxtail-stew-307524 (may not work)