Hubby concurred. We have a bumper crop of snails this year!
Also he reminded me that I sampled those little creatures when we were on holiday at a French Island in the Caribbean. Well what can I say? I must have been having a jolly good time sipping tropical drinks and feeling adventurous. Snails not a fave.........ick!

Tonight we are going south of the border in my kitchen.
I am preparing pork burritos with re-fried beans. My husband loves re-fried beans so we have then quite often. I do make my pork in a variety of ways it just depends on what I have in my fridge and pantry.

Slow cooker pork burritos.
Ingredients:
two to two and half pounds of boneless pork short ribs.
1/4 cup apple cider
3 cloves of garlic minced
1/4 cup Anaheim pepper seeded and chopped
one half dozen nacho style sliced jalapenos (these come in a can or a jar)
cumin, salt, pepper and onion powder for sprinkling on the meat.
canola oil
slow cooker liner (these are the best, no mess at all. Just be careful not to puncture with a fork or knife.
1 cup of grated cheddar cheese
1 cup chopped cilantro
1/2 cup chopped sweet onion
sour cream to plop on the burrito
taco sauce or salsa bravo to taste

Trim the short ribs of visible fat(what you can easily remove)
then cut into approximately 5" pieces.
generously sprinkle the seasonings on both sides of the meat.
In a large skillet drizzle some oil in the bottom of the skillet. Heat and lay in the pieces of pork. Cook on med-high heat to develop a nice crust. Turn frequently and move them around the pan to get an even crust on all the pieces.
When all are nicely browned set them into your slow cooker. To the oil and bits left in the pan add the apple cider and de-glaze the pan using a wooden spoon and making sure you get all the little bits of crust and meat off the bottom of the pan. Then pour over the pork in the slow cooker. Then top the pork with the chopped garlic and Anaheim pepper and the jalapeno slices.
Push all down into juice. The pork will release more juice as it cooks. I like to start my slow cooker on high for a hour or so and then set on low. This will take about five hours or so and the meat will fall apart when probed, this is what you are looking for so cook longer if needed.
When the meat is ready using a slotted spoon remove from the pot and place in a flat bottomed bowl. Using two forks you will now shred the pork into mouthful size pieces. After all the meat is shredded using a ladle spoon a little of the juice over the meat to keep it moist.
Fill your tortilla with the meat depending on what rolling method you prefer. Then top with shredded cheese, chopped sweet onion, cilantro, a dab of sour cream and either taco sauce or salsa bravo depending on what level of heat you like.
This recipe has a little bite so if you are not a person who likes the spice you can cut down on the amount of Anaheim and jalapenos in the recipe. Of course if you want more heat just crank it up with more of the jarred jalapenos they are spicy.

Zo's vegetarian re-fried beans
Ingredients:
1 pound dried pinto beans
approximately 1 and half cans low sodium chicken broth
olive oil
3 cloves minced garlic
salt and pepper
chopped onions for serving.

Follow directions on the package for cooking the beans.
When the beans are cooked put the beans in a strainer and drain off the cooking water.
In a heavy skillet (I use a cast iron one which is preferable) add some olive oil to coat the bottom and add the minced garlic. Heat slowly as to not burn the garlic. When the garlic and oil have fused add the drained beans. Salt generously, beans take a lot of salt. I prefer kosher salt for all my cooking. The add some black pepper and start to mash the beans adding the chicken broth as you go along. Keep adding the chicken broth and mashing the beans until you get the texture you like. We do not like loose beans so mine are a little more stiff. We also like a few whole beans with the mashed ones. It is just a personal preference. My sis in law loves them really thin. That is all there is to it. We like our beans served with chopped onion over the top. If you reheat the beans the next day you will have to add more broth as they do absorb it.

Plate a burrito with the beans along side on a colorful plate with a sprig or two of cilantro and slice of lime if you like(looks pretty). Set out bright napkins for a festive look. This meal is pared well with beer or white or red wine( I like both). Of course a margarita is always welcomed.
Grab the napkin and enjoy!