Ingredients

• 1 pound large dried lima beans
• 1/2 cup olive oil
• 4 to 4 1/2 pounds oxtails
• 1 1/2 cups all purpose flour
• 2 medium onions, chopped
• 3 green onions, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 jalapeño chili, seeded, chopped
• 1 teaspoon ground black pepper
• 2 bay leaves
• 2 cups dry red wine
• 1 1/2 cups canned beef broth
• 2 tablespoons dark brown sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.