Caracoles Con Frijoles Colorados
Submitted by kerri_p
Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
8 hrsThis is not a weeknight dinner. This is a conversation starter.
Snails get sautéed with shallots, garlic, and fresh chilies, then hit with warm spices like nutmeg, cloves, and cumin.
A splash of Pernod burns off and leaves behind its anise perfume, and beef stock brings the whole skillet together into a rich, brothy base.
Tender red kidney beans (soaked overnight and simmered until soft) fold in at the end, soaking up all those layered flavors.
Finished with fresh parsley and a drizzle of olive oil, this dish sits somewhere between French bistro and Latin soul food.
Kitchen Tips
- Soak the kidney beans overnight and cook them separately before starting the dish. Canned beans work in a pinch, but dried beans have a firmer, creamier texture.
- Pat the canned snails very dry before they hit the skillet. Excess moisture will steam them instead of giving you that golden sear.
- If you can find veal stock instead of beef, use it. The lighter, more delicate body lets the snails shine.
- The Pernod is not optional. That anise note ties together the warm spices and the earthiness of the beans in a way nothing else can.
Ingredients
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.
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