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Black Bean Terrine

chef.jackson's picture
Ingredients
  Mixed vegetable juice 1 Cup (16 tbs) (Spicy Variety)
  Canned black beans 16 Ounce, drained, rinsed, divided
  Chevre 1⁄4 Pound (Or French Goat Cheese)
  Finely chopped red bell pepper 2 Tablespoon
  Finely chopped green bell pepper 2 Tablespoon
  Chili pepper 1 Tablespoon, seeded and minced (Use Either Mild Or Hot)
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 1/4 Ounce Each)
  Finely chopped red onion 2 Tablespoon
  Finely chopped celery 2 Tablespoon
  Fresh cilantro 1 Tablespoon, seeded and minced
  Italian flat leaf parsley 1 Tablespoon, minced
  Garlic 1 Clove (5 gm), minced
  Sour cream 6 Tablespoon (Use 1/3 Cup, Plus 2 Teaspoons)
Directions

GETTING READY
1) In a small saucepan, add the vegetable juice.
2) On this, sprinkle the gelatin and let stand for 1 minute so that the gelatin become soft.
3) Over medium-low heat, cook this mixture for 2 minutes, until the gelatin is dissolved. Stir constantly while cooking.
4) To a small mixing bowl, transfer the dissolved gelatin. Keep aside.
5) In a medium sized mixing bowl, add ice water.
6) Now, in this ice water, place the small mixing bowl which contains the gelatin. Let stand for a while.

MAKING
7) Now, in the blender, blend half of the beans.
8) To a large mixing bowl, transfer the pureed beans.
9) To this bowl, add the remaining beans along with the cooked gelatin mixture. Mix well.
10) In another small mixing bowl, combine the cheese, bell peppers, onion, celery, chili pepper, cilantro and garlic. Keep aside.
11) In a 7x3x2 1/4-inch loaf pan, lined on the bottom and sides with plastic wrap, spread half of the bean mixture.
12) Over the bean mix, gently spread the cheese mixture.
13) Now, on top add the remaining bean mixture.
14) Now, on counter top, tap the pan so that the mixture settles well.
15) With a plastic wrap, cover the pan.
16) Now, over the plastic wrap, keep another 7 3/8x3 5/8x2 1/4-inch loaf pan.
17) Now, set two cans in the second pan to weight it down.
18) Refrigerate the pans for an hour or overnight.

FINALIZING
19) Before serving, onto a serving platter, unmold the bean loaf.
20) Into 6 equal slices, cut the loaf.

SERVING
21) Serve immediately, topped with 1 tablespoon of sour cream on each slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
5 Minutes
Ready In: 
50 Minutes
Servings: 
6

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