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Ingredientes
- 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
Direcciones
- *Note: Dry black beans should be soaked overnight in cool water to cover.
- Amount of Bucheron or possibly Montrachet may be increased to 1-1/2 times amount given.
- Drain the beans and put them in a 2-qt saucepan with the ham hock and fermented black beans. Add in cool water to cover ingredients by 2 inches.
- Bring the water to a boil, skimming of any froth which rises to the surface.
- Reduce the heat and simmer for 2 to 3 hrs, till the beans are tender.
- Remove and throw away the ham hock. Reserve the beans and about 1 c. of the liquid, or possibly sufficient to give the beans a stew like consistency.
- Preheat the broiler.
- Heat the butter in a large skillet. Add in the fennel and cook over moderate heat, for about 5 min, till tender. Add in the beans, the bean liquid, the garlic, salsa and vinegar and stir. Cook over low heat for 20 min, stirring occasionally.
- Spread the goat cheese on the bread slices. Place under the broiler for 1 to 2 min, just till golden brown.
- Taste the beans and adjust the seasonings if needed. Add in the snails and cook for 5 min, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 488 | |
| Calories from Fat 50 | 10% |
| Total Fat 5.62g | 7% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 920mg | 38% |
| Potassium 600mg | 17% |
| Total Carbs 89.28g | 24% |
| Dietary Fiber 7.2g | 24% |
| Sugars 3.98g | 3% |
| Protein 20.69g | 33% |
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