INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 7.6mg
Sodium: 863.1mg
Potassium: 378.4mg
Carbohydrates: 69.4g
Fiber: 7.6g
Sugar: 4.1g
Protein: 15.7g