Title: BLACK BEAN RAGOUT WITH SNAILS
Categories: Chinese, Snails, Appetizers
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.
Source: Chef Jimmy Schmidt. From "American Bistro" an
Irene Chalmers book, Contemporary Books, Inc.
