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Ingredientes
- 4 Tbsp. Oil, olive
- 2 Tbsp. Butter, unsalted
- 1/3 c. Shallot, finely minced
- 2 x Garlic, cloves, minced
- 2 sm Chilies, fresh, split lengthwise, seeded, finely minced
- 1 pch Nutmeg, grated
- 1 pch Cloves, grnd
- 1 pch Cumin, grnd
- 7 ounce Snails (about), liquid removed, rinsed, and patted dry
- 2 Tbsp. Pernod
- 1 c. Stock, beef ** Or possibly
- 1 c. Stock, veal **
- 4 c. Kidney beans, red, cooked liquid removed and rinsed ***
- 1/2 c. Parsley, minced Salt (to taste) Pepper (to taste)
Direcciones
- ** See recipes for Beef Stock, or possibly Veal Stock.
- *** To cook the kidney beans properly, soak 1 1/2 c. of dry kidney beans in 4 c. 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 till tender.
- Heat 2 Tbsp. of oil and 2 Tbsp. of butter together in a large skillet over a medium-high heat. Add in the shallot and garlic and saute/fry, stirring constantly, till lightly golden brown, about 3 min.
- Add in the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more min.
- Add in the snails to the skillet and cook, stirring occasionally, for 5 min. Add in the Pernod and cook till it evaporates.
- Add in the beef stock and bring the mix to a boil and cook, stirring, 2 to 3 min longer. Add in the beans and a 1/4 c. of parsley, stirring briefly, just till the beans are heated through.
- Remove from heat and stir in the remaining 2 Tbsp. of extra virgin olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 c. of parsley and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 231 | |
| Calories from Fat 99 | 43% |
| Total Fat 11.15g | 14% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 20mg | 7% |
| Sodium 596mg | 25% |
| Potassium 503mg | 14% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.83g | 2% |
| Protein 11.86g | 19% |
