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Caracoles Con Frijoles Colorados

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Submitted by kerri_p

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

8 hrs

Ingredients

4 6E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
79
CUP ML SHALLOTS
finely chopped *
2 2
EACH EACH GARLIC CLOVES
chopped
2 2
SMALL SMALL HOT CHILI PEPPERS
fresh, split lengthwise, seeded, finely chopped *
1 1
PINCH PINCH NUTMEG
grated *
1 1
PINCH PINCH CLOVES, GROUND *
1 1
PINCH PINCH CUMIN
ground *
7 202.3
OUNCES ML/G SNAILS
drained, rinsed, patted dry
2 3E+1
TABLESPOONS ML PERNOD *
1 237
CUP ML BEEF STOCK
or veal stock, prefer veal stock if possible
4 946
CUPS ML RED KIDNEY BEANS
cooked, drained and rinsed
½ 118
CUP ML PARSLEY LEAVES
chopped
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 221 41% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 516mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 33%
Sugars g
Protein 23g
Vitamin A 9% Vitamin C 12%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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