Ingredients Jump to Instructions ↓

  1. 4 tablespoons Oil, olive

  2. 2 tablespoons Butter, unsalted

  3. cup Shallot, finely chopped

  4. 2 eaches Garlic, cloves, chopped

  5. 2 smalls Chilies, fresh, split lengthwise, seeded, finely chopped

  6. 1 pinch Nutmeg, grated

  7. 1 pinch Cloves, ground

  8. 1 pinch Cumin, ground

  9. 7 ounces Snails (about), drained, rinsed, and patted dry

  10. 2 tablespoons Pernod

  11. 1 cup Stock, beef **

  12. 4 cups Kidney beans, red, cooked drained and rinsed **

  13. cup Parsley, chopped

  14. Salt (to taste)

  15. Pepper (to taste)

Instructions Jump to Ingredients ↑

  1. ** Recipe for this ingredient is elsewhere in this packet.

  2. ** To cook the kidney beans properly, soak 1½ 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.

  3. 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.

  4. Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates.

  5. Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a ¼ cup of parsley, stirring briefly, just until the beans are heated through.

  6. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining ¼ cup of parsley and serve warm.

  7. 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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