Black Bean Ragout With Snails Recipe

• 1/2 c. Dry black beans*
• 1 x Ham hock
• 1 1/2 Tbsp. Chinese fermented blk. beans
• 1 Tbsp. Butter
• 1/4 c. Julienne of fresh fennel
• 1 x Clove garlic, crushed
• 1/4 c. Warm salsa
• 1 1/2 Tbsp. Red wine vinegar
• 2 Tbsp. Bucheron or possibly Montrachet*
• 8 x Thin slices French bread
• 28 x Snails (available in cans)
• 1/4 c. Julienned roasted red pepper
• 1 Tbsp. Minced fresh cilantro

1. *Note: Dry black beans should be soaked overnight in cool water to cover.
2. Amount of Bucheron or possibly Montrachet may be increased to 1-1/2 times amount given.
3. Drain the beans and put them in a 2-qt saucepan with the ham hock and fermented black beans.
4. Add in cool water to cover ingredients by 2 inches.
5. Bring the water to a boil, skimming of any froth which rises to the surface.
6. Reduce the heat and simmer for 2 to 3 hrs, till the beans are tender.
7. Remove and throw away the ham hock.
8. Reserve the beans and about 1 c. of the liquid, or possibly sufficient to give the beans a stew like consistency.
9. Preheat the broiler.
10. Heat the butter in a large skillet.
11. Add in the fennel and cook over moderate heat, for about 5 min, till tender.
12. Add in the beans, the bean liquid, the garlic, salsa and vinegar and stir.
13. Cook over low heat for 20 min, stirring occasionally.
14. Spread the goat cheese on the bread slices.
15. Place under the broiler for 1 to 2 min, just till golden brown.
16. Taste the beans and adjust the seasonings if needed.
17. Add in the snails and cook for 5 min, till they are heated through.
18. Remove the beans from the heat and stir in the roasted peppers.
19. Divide the ragout among 4 serving plates and sprinkle with cilantro.
20. Place 2 cheese-topped croutons at the sides of each plate.

black beans, ham hock, beans, butter, julienne of fresh fennel, clove garlic, salsa, red wine vinegar, bucheron, bread, red pepper, fresh cilantro

Taken from cookeatshare.com/recipes/black-bean-ragout-with-snails-85408 (may not work)