Caracoles con frijoles colorados
Seafood Spanish New York
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19054. Report a problem with this recipe.
Title: Caracoles con frijoles colorados
Categories: Seafood, Spanish, Masterchefs, New york, Rltbr
Yield: 8 Servings
4 tb Oil, olive
2 tb Butter, unsalted
1/3 c Shallot, finely chopped
2 ea 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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