Caracoles Con Frijoles Colorados
Yield
8 servingsPrep
10 minCook
20 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| ⅓ | cup |
shallots
finely chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | small |
hot chili peppers
fresh, split lengthwise, seeded, finely chopped |
*
|
| 1 | pinch |
nutmeg
grated |
*
|
| 1 | pinch |
cloves, ground
|
*
|
| 1 | pinch |
cumin
ground |
*
|
| 7 | ounces |
snails
drained, rinsed, patted dry |
|
| 2 | tablespoons |
pernod
|
* |
| 1 | cup |
beef stock
or veal stock, prefer veal stock if possible |
|
| 4 | cups |
red kidney beans
cooked, drained and rinsed |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 79 | ml |
shallots
finely chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | small |
hot chili peppers
fresh, split lengthwise, seeded, finely chopped |
*
|
| 1 | pinch |
nutmeg
grated |
*
|
| 1 | pinch |
cloves, ground
|
*
|
| 1 | pinch |
cumin
ground |
*
|
| 202.3 | ml/g |
snails
drained, rinsed, patted dry |
|
| 3E+1 | ml |
pernod
|
* |
| 237 | ml |
beef stock
or veal stock, prefer veal stock if possible |
|
| 946 | ml |
red kidney beans
cooked, drained and rinsed |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
To cook the kidney beans properly, soak 1½ cups of dried kidney beans in 4 cups of water overnight.
Drain, place in a pot of water to cover by 2 inches, and bring to a boil.
Simmer, covered, over medium heat until tender.
Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat.
Add the shallot and garlic and sauté, stirring constantly, until lightly golden, about 3 minutes.
Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes.
Add the snails to the skillet and cook, stirring occasionally, for 5 minutes.
Add the Pernod and cook until it evaporates.
Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer.
Add the beans and a ¼ cup of parsley, stirring briefly, just until the beans are heated through.
Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste.
Sprinkle with the remaining ¼ cup of parsley and serve warm.
