Recipe#25703

Title: Black Bean Ragout With Snails

Source: Chef Jimmy Schmidt.  From "American Bistro" an
  Irene Chalmers book, Contemporary Books, Inc.

Yield: 4 servings
 
    1/2 c  Dried black beans*
      1    Ham hock
  1 1/2 tb Chinese fermented blk. beans
      1 tb Butter
    1/4 c  Julienne of fresh fennel
      1    Clove garlic; crushed
    1/4 c  Hot salsa
  1 1/2 tb Red wine vinegar
      2 tb Bucheron or Montrachet*
      8    Thin slices French bread
     28    Snails (available in cans)
    1/4 c  Julienned roasted red pepper
      1 tb Chopped fresh cilantro
 
  *Note: Dried black beans should be soaked overnight in
  cold water to cover. Amount of Bucheron or Montrachet
  may be increased to 1-1/2 times amount given.
  
  Drain the beans and put them in a 2-quart saucepan
  with the ham hock and fermented black beans.  Add cold
  water to cover ingredients by 2 inches. Bring the
  water to a boil, skimming of any froth that rises to
  the surface. Reduce the heat and simmer for 2 to 3
  hours, until the beans are tender. Remove and discard
  the ham hock.  Reserve the beans and about 1 cup of
  the liquid, or enough to give the beans a stew like
  consistency.
  
  Preheat the broiler.
  
  Heat the butter in a large skillet.  Add the fennel
  and cook over moderate heat, for about 5 minutes,
  until tender.  Add the beans, the bean liquid, the
  garlic, salsa and vinegar and stir.  Cook over low
  heat for 20 minutes, stirring occasionally.
  
  Spread the goat cheese on the bread slices.  Place
  under the broiler for 1 to 2 minutes, just until
  golden.
  
  Taste the beans and adjust the seasonings if needed.
  Add the snails and cook for 5 minutes, until they are
  heated through.  Remove the beans from the heat and
  stir in the roasted peppers.
  
  Divide the ragout among 4 serving plates and sprinkle
  with cilantro. Place 2 cheese-topped croutons at the
  sides of each plate.