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 87
hot chili peppers
fresh, split lengthwise, seeded, finely chopped
drained, rinsed, patted dry
or veal stock, prefer veal stock if possible
red kidney beans
cooked, drained and rinsed
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.