This vibrant dish marries the earthy richness of canned snails with the hearty comfort of red kidney beans. The flavor profile is complex and inviting, driven by a savory base of shallots, garlic, and fresh chilies, balanced by the distinctive herbal notes of Pernod. Warm spices like cumin, nutmeg, and ground cloves add depth, while a splash of beef stock creates a luscious, clingy sauce. The texture is satisfyingly varied, with tender beans and firm snails coated in the aromatic mixture. It is an excellent choice for a sophisticated weeknight dinner or a festive appetizer served with crusty bread for dipping. The combination of French and Latin American influences makes this a unique and memorable meal that feels both rustic and refined.
Caracoles Con Frijoles Colorados
Description
This vibrant dish marries the earthy richness of canned snails with the hearty comfort of red kidney beans. The flavor profile is complex and inviting, driven by a savory base of shallots, garlic, and fresh chilies, balanced by the distinctive herbal notes of Pernod. Warm spices like cumin, nutmeg, and ground cloves add depth, while a splash of beef stock creates a luscious, clingy sauce. The texture is satisfyingly varied, with tender beans and firm snails coated in the aromatic mixture. It is an excellent choice for a sophisticated weeknight dinner or a festive appetizer served with crusty bread for dipping. The combination of French and Latin American influences makes this a unique and memorable meal that feels both rustic and refined.Ingredients
Directions
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Prepare the aromatics: finely chop the shallots and garlic cloves. Split the fresh chilies lengthwise and remove seeds.
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Ensure the snails are drained, rinsed, and patted dry. If using canned snails, reserve the liquid if desired, but usually, they are rinsed.
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Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
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Add the finely chopped shallots and garlic to the hot skillet. Sauté, stirring constantly, until lightly golden, about 3 minutes.
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Add the split chilies, grated nutmeg, ground cloves, and ground cumin to the skillet. Cook, stirring frequently, for 2 minutes to release their aromas.
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Add the drained snails to the skillet. Cook, stirring occasionally, for 5 minutes to heat through and absorb the spice flavors.
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Pour in the Pernod. Cook, stirring, until the alcohol evaporates and the liquid reduces slightly.
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Add the beef stock to the skillet. Bring the mixture to a boil, then reduce heat and cook, stirring, for 2 to 3 minutes longer.
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Stir in the cooked kidney beans and 1/4 cup of chopped parsley. Cook briefly, just until the beans are heated through and coated in the sauce.
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Remove the skillet from heat. Stir in the remaining 2 tablespoons of olive oil, and season with salt and pepper to taste.
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Sprinkle with the remaining 1/4 cup of chopped parsley. Serve warm immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 260.9kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 6.1g31%
- Cholesterol 16.1mg6%
- Sodium 56.7mg3%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
