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Caracoles Con Frijoles Colorados

A home-style Caracoles Con Frijoles Colorados made with Oil, Butter, Shallot, Each Garlic, and Nutmeg. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 2 tbsp
• 1/3 cup
• 2
• 2
• 1 pinch
• 1 pinch
• 1 pinch
• 7 oz
• 2 tbsp
• 1 cup
• 1 cup
• 4 cup
• 1/2 cup

Method (preview)

1. 1

   Drain, place in a pot of water to cover by 2 inches, and bring to a boil.

2. 2

   Simmer, covered, over medium heat until tender.

3. 3

   Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat.

4. 4

   Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes.

5. 5

   Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes.

6. 6

   Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates.

7. 7

   Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer.

8. 8

   Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through.

9. 9

   Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste.

10. 10

    Sprinkle with the remaining 1/4 cup of parsley and serve warm.

11. 11

    Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,: New York