Caracoles con frijoles colorados


"Discover how to cook this seafood recipe. Seafood recipe for free. Delicious healthy recipe. Seafood recipe, cooking tips and food recipe. Easy and quick seafood recipe!"
Recipe by: laurelda

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


824 people have saved this recipe

Preparation Time:
10 Min
Serves:
8
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

4 tb Oil, olive 7 oz Snails (about), drained,
2 tb Butter, unsalted -- rinsed, and patted dry
1/3 c Shallot, finely chopped 2 tb Pernod
2 ea Garlic, cloves, chopped 1 c Stock, beef ** OR
2 sm Chilies, fresh, split 1 c Stock, veal **
-- lengthwise, seeded, 4 c Kidney beans, red, cooked
-- finely chopped -- drained and rinsed ***
1 pn Nutmeg, grated 1/2 c Parsley, chopped
1 pn Cloves, ground Salt (to taste)
1 pn Cumin, ground 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

Browse by categories


Celebrity Chefs Recipes (cooking)


Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes