Black bean terrine recipe

Ingredients:
2 sachets of unflavored gelatin
1 cup of spicy mixed vegetable juice
16 ounces canned black beans, rinsed and drained, divided
1/4 pound chevre (French goat cheese)
2 tablespoons finely chopped red bell pepper, green bell pepper, red onion, and celery
1 tablespoon minced seeded mild or hot chili peppers and chopped fresh cilantro (Chinese parsley) or Italian parsley (flat leaf)
1 minced garlic clove
1/3 cup plus 2 teaspoons sour cream

Method:
In a small saucepan, sprinkle gelatin over vegetable juice and let stand 1 minute to soften. Cook over medium-low heat, stirring constantly, until gelatin dissolves, about 2 minutes. Fill medium bowl with ice water; Pour dissolved gelatin into small mixing bowl and place small bowl in bowl of ice water; set aside

In work bowl of food processor, puree half of the beans; transfer to large mixing bowl. Add remaining beans and gelatin mixture; stir to combine and set aside. In a small bowl, combine cheese, bell peppers, onion, celery, chili, cilantro (or parsley), and garlic; set aside.

Line bottom and sides of 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with plastic wrap. Spread half of the bean mixture over the bottom of the prepared pan. Carefully spread cheese mixture over bean mixture in pan, then top with remaining bean mixture. Tap the loading tray on the countertop to settle the mixture. Cover loaf pan with plastic wrap and place another 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan on top of plastic wrap. Place two cans on the second tray to weigh. Refrigerate overnight or at least 1 hour.

To serve, unmold bean bar onto serving platter; cut into 6 equal slices and top each slice with 1 tablespoon sour cream.