In a substantial pot, warm oil over medium warmth, until hot, and afterward include the oxtail sauté blending, much of the time, any seared bits off the base of the pot, until the point when oxtail is dark colored. On the off chance that want deplete oil and leave around 2-3 tablespoons
Include onions, green onions, garlic, thyme, all zest, worcestershire,smoked paprika, blend for about a moment. Toss in scotch hat pepper, tomato glue, bouillon and curry powder, blend for one more moment.
At that point include around some water and heat to the point of boiling and let it stew until delicate (contingent upon the oxtail size and inclination) around 2-3 hours, once in a while blending the pan.
Around 20-30 minutes before you expel from the stove include expansive beans. Modify thickness of soup with water or stock
Season with salt as indicated by inclination.
2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste