Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Oil, olive 7 oz Snails (about), drained,
2 tb Butter, unsalted -- rinsed, and patted dry
1/3 c Shallot, finely chopped 2 tb Pernod
2 ea Garlic, cloves, chopped 1 c Stock, beef **
2 sm Chilies, fresh, split 4 c Kidney beans, red, cooked
-- lengthwise, seeded, -- drained and rinsed ***
-- finely chopped 1/2 c Parsley, chopped
1 pn Nutmeg, grated Salt (to taste)
1 pn Cloves, ground Pepper (to taste)
1 pn Cumin, ground

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

*** To cook the kidney beans properly, soak 1 1/2 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.

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.

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, 2 to 3 minutes longer. Add the beans and a 1/4 cup of
parsley, stirring briefly, just until the beans are heated through.
Remove from heat and stir in the remaining 2 tablespoons of olive
oil, and salt and pepper to taste. Sprinkle with the remaining 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, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
: New York

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