2 tablespoons freshly ground allspice, or to taste
Salt and freshly ground black pepper to taste
Few shots of Tabasco
How To Cook:
1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow sitting for 1 hour, covered, and then drain.
2. Brown the oxtails well in the lard or oil. Place the oxtails in a 6-quart stove-top casserole.
3. Add the garlic, onion, and tomato. Add the Beef Stock and enough water so that it just covers the contents of the pot. Add the allspice, salt, and pepper.
4. Cover and simmer for 3˝ hours, adding the drained beans after 1˝ hours. Stir occasionally.
5. Remove the lid during the last hour of cooking if you wish a thicker sauce. Be careful that the pot does not dry out.
