Black Bean Terrine


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


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.

Line a 1 kg (2 lbs loaf tin with clingfilm. Pour in the mixture, tap it down to eliminate any air pockets. Loosely cover with clingfilm, and leave until set. Turn out the terrine and serve it sliced. Sour cream or yoghurt, mixed with chopped chillies, spring onion or coriander, or all three ingredients, is good with this, as is a fruity salsa, some warm bread and a tomato salad.