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