Black Bean Terrine

Name: Black Bean Terrine
Yield: Serves 4 to 6
Ingredients: 1 tablespoon fresh coriander leaves; 50-75 g (2-3 oz) chorizo sausage – optional; 2 spring onions, peeled, trimmed and chopped; 1 small chilli, seeded and chopped, or dried chilli flakes, to taste; 1 small chilli, seeded and chopped, or dried chilli flakes, to taste; 300 mls (½ pint) vegetable or chicken stock; 300 mls (½ pint) vegetable or chicken stock; 2 leaves or 2 teaspoons gelatine, softened in as little water as possible; 2 leaves or 2 teaspoons gelatine, softened in as little water as possible; approx. 600 mls (1 pint) volume of cooked black beans; 2 leaves or 2 teaspoons gelatine, softened in as little water as possible

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

approx. 600 mls (1 pint) volume of cooked black beans
2 leaves or

Side dish
Starter
Gluten-free
Spicy

Method

Put the gelatine in the stock, and heat just until it dissolves. Put all the ingredients in the food processor, having first skinned the chorizo and chopped it in chunks. The mixture should not be blended too smooth; in fact, the whole thing can be made by hand, mashing the beans, finely chopping the other ingredients, and mixing in the stock and gelatine.

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