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Receta Caracoles Con Frijoles Colorados
by Global Cookbook

Caracoles Con Frijoles Colorados
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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

  1. See recipes for Beef Stock, or possibly Veal Stock.
  2. 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.
  3. 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.
  4. Add in the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more min.
  5. Add in the snails to the skillet and cook, stirring occasionally, for 5 min. Add in the Pernod and cook till it evaporates.
  6. 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.
  7. 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.