Does anyone have a recipe for Snails in black bean sauce? The kind they serve in china town?

Question

I love it so much, and I would love to make it at home. Thanks! I'm having a hard time finding it.

Answer 1

This looks promising.  http://www.luandian.net/cook/53.html

Answer 2

Chinese Black Bean Ragout With Snails

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*  (Goat Cheese)

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.