Caracoles Con Frijoles Colorados

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.