YIELD
8 servingsPREP
10 minCOOK
20 minREADY
8 hrsIngredients
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.
Comments