Caracoles and Red Beans

Name: Caracoles and Red Beans
Yield: 6 to 8 portions
Ingredients: 2 tablespoons balsamic vinegar; ½ cup Chopped fresh Italian (flat-leaf) parsley; 2½ cups homemade beef stock or canned broth; 1 can (14 ounces) snails, rinsed and drained; 2½ cups homemade beef stock or canned broth; ⅛ teaspoon cayenne pepper; ⅛ teaspoon ground cloves; 1 teaspoon paprika; 3 tablespoons unbleached all-purpose flour; ¼ cup dry white wine; 1 onion, finely chopped; 1 large clove garlic, finely chopped; 6 tablespoons olive oil; 4 teaspoons coarse (kosher) salt; 1 pound (2¾ cups) dried red kidney beans; or 5¼ cups canned red kidney beans, rinsed and drained; 1 pound (2¾ cups) dried red kidney beans; or 5¼ cups canned red kidney beans, rinsed and drained

Preparation info

6 to 8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

One of the most imaginative combinations we know of is this recipe from our friend Felipe Rojas-Lombardi. These snails and beans are wonderful served with a crusty bread and a good Spanish red wine.

Ingredients

1 pound (2¾ cups) dried red kidney beans; or 5¼ cups canned red kidney beans, rinsed

Starter
Spicy

Method

If you are using dried beans, soak them over-night in a large pot filled with 3 quarts of cold water.
Place the pot containing the beans, soaking liquid, and 2 teaspoons of the coarse salt over high heat. Bring to a boil, reduce the heat, and simmer until the beans a