Ingredients Jump to Instructions ↓

  1. 4 tb Oil, olive

  2. 2 tb Butter, unsalted

  3. 1/3 c Shallot, finely chopped

  4. 2 ea Garlic, cloves, chopped

  5. 2 sm Chilies, fresh, split

  6. -- lengthwise, seeded, -- finely chopped 1 pn Nutmeg, grated

  7. 1 pn Cloves, ground

  8. 1 pn Cumin, ground

  9. 7 oz Snails (about), drained,

  10. -- rinsed, and patted dry 2 tb Pernod

  11. 1 c Stock, beef ** OR 1 c Stock, veal **

  12. 4 c Kidney beans, red, cooked

  13. -- drained and rinsed ** 1/2 c Parsley, chopped

  14. 1 1/2 cups of dried kidney beans in

  15. 4 cups of water overnight. Drain, place in a pot of water to cover by

  16. 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender. Heat

  17. 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,

  18. 2 to 3 minutes longer. Add the beans and a

  19. 1/4 cup of parsley, stirring briefly, just until the beans are heated through. Remove from heat and stir in the remaining

  20. 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining

  21. 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,

  22. 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York


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