• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Caracoles Con Frijoles Colorados

  • Recipe Submitted by on

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)


** 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.

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