Title: Caracoles Con Frijoles Colorados
Categories: Seafood Spanish
Yield: 8 Servings

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.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

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

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