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Caracoles Con Frijoles Colorados


Sorry but here in Spain we don't call beans "frijoles!" that's in Mexico, but not in Spain....are different countries













Low Cholesterol, Trans-fat Free, High Fiber


4 tablespoons olive oil
2 tablespoons butter, unsalted
cup shallots
finely chopped
2 each garlic cloves
2 small hot chili peppers
fresh, split lengthwise, seeded, finely chopped
1 pinch nutmeg
1 pinch cloves, ground
1 pinch cumin
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
1 x salt
1 x black pepper


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

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 22141% of calories 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?


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