PART ONE:

Sort through the DRY BEANS for any debris and rinse thoroughly. Use a large container to soak the DRY BEANS in water and place it in the fridge for at least 5 hours or overnight.

Check the soak times prior to starting PART TWO.

(Tips: DRY BEANS will double to triple in size after soaking in water.)

PART TWO:

Sear all sides of the OXTAIL with the OIL until golden brown. Then remove the OXTAIL and place in a crockpot.

(Tips: Use a large pot and keep a Splatter guard on hand to mitigate oil splatter. Additionally, count how many pieces of Oxtail you add. Each piece has as the bones have 2 small end caps to them. So multiply the number of pieces you have by 3, so you know how many bones to remove later.

Once the OXTAIL has been added to the CROCKPOT, sear the HOT PEPPERs and GARLIC in the same oil. Remove the HOT PEPPERs and GARLIC from the oil and chop before adding to the CROCKPOT.

(Tip: You can remove the seeds to reduce the spiciness of the peppers prior to adding to the crockpot.)

Add the DICED TOMATOES, TOMATO PASTE, and RED WINE to the crockpot with the OXTAIL. Set the crockpot on LOW. Allow to cook until the meat falls off the bone, roughly 7-8 hours.

PART THREE:

Once the meat falls off the bone of the OXTAIL, clean all meat off the bone and throw the bones away.

(Tip: You can keep the larger bones in longer, as they will be easier to find later.)

Drain the pre-soaked BEANS and place them into a pot with water and bring the water to a boil. Reduce heat and let simmer until slightly tender. Drain the BEANS again and add to the crockpot to finish cooking.

(Tip: You can do Steps 6 and 7 at the same time)

Boil the BONELESS CHICKEN BREAST in a separate pot of water. Drain and loosely shred the BONELESS CHICKEN BREASTs and add them to the CROCKPOT.

PART FOUR:

Leave it cooking for as long as possible.

PART FIVE:

About an hour prior to serving, sauté the BELL PEPPERS and ONIONS in OIL. Finally, add them to the CROCKPOT.