Side Pannel
Caracoles Con Frijoles Colorados
Caracoles Con Frijoles Colorados
- Recipe Submitted by ADMIN on 09/26/2007
Category: Spanish, Seafood
Ingredients List
- 4 tb Oil, olive
- 2 tb Butter, unsalted
- 1/3 c Shallot, finely chopped
- 2 Garlic, cloves, chopped
- 2 sm Chilies, fresh, split
- -- lengthwise, seeded,
- -- finely chopped
- 1 pn Nutmeg, grated
- 1 pn Cloves, ground
- 1 pn Cumin, ground
- 7 oz Snails (about), drained,
- -- rinsed, and patted dry
- 2 tb Pernod
- 1 c Stock, beef ** OR
- 1 c Stock, veal **
- 4 c Kidney beans, red, cooked
- -- drained and rinsed ***
- 1/2 c Parsley, chopped
- Salt (to taste)
- Pepper (to taste)
Directions
** See recipes for Beef Stock, or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2 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 saute, 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 1/4 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 1/4 cup of
parsley and serve warm.
*** To cook the kidney beans properly, soak 1 1/2 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 saute, 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 1/4 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 1/4 cup of
parsley and serve warm.
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