Caracoles Con Frijoles Colorados

Yields:	8 servings
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4	tablespoons	olive oil
2	tablespoons	butter, unsalted
1/3	cup	shallot	finely chopped
2	each	garlic cloves	chopped
2	small	chilies	fresh, split lengthwise, seeded, finely chopped
1	pinch	nutmeg	grated
1	pinch	cloves, ground
1	pinch	cumin	ground
7	ounces	snails	drained, rinsed, patted dry
2	tablespoons	pernod
1	cup	beef stock	or veal stock, prefer veal stock if possible
4	cups	red kidney beans	cooked, drained and rinsed
1/2	cup	parsley leaves	chopped
1	x	salt
1	x	black pepper

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 sauté, 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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Simply Delightful

Reviewed by Marie's Recipes