Caracoles Con Frijoles Colorados Recipe

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   ** See recipes for Beef Stock, or possibly Veal Stock.

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   *** To cook the kidney beans properly, soak 1 1/2 c. of dry kidney beans in 4 c. of water overnight.

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   Drain, place in a pot of water to cover by 2 inches, and bring to a boil.

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   Simmer, covered, over medium heat till tender.

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   Heat 2 Tbsp.

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   of oil and 2 Tbsp.

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   of butter together in a large skillet over a medium-high heat.

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   Add in the shallot and garlic and saute/fry, stirring constantly, till lightly golden brown, about 3 min.

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   Add in the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more min.

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    Add in the snails to the skillet and cook, stirring occasionally, for 5 min.

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    Add in the Pernod and cook till it evaporates.

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    Add in the beef stock and bring the mix to a boil and cook, stirring, 2 to 3 min longer.

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    Add in the beans and a 1/4 c. of parsley, stirring briefly, just till the beans are heated through.

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    Remove from heat and stir in the remaining 2 Tbsp.

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    of extra virgin olive oil, and salt and pepper to taste.

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    Sprinkle with the remaining 1/4 c. of parsley and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.