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.