Recipes: Beans: Southwestern Black Bean
Terrine
This dish is full of bold flavors -
just be sure to make it a day ahead so the
terrine has time to "set." Cut
in small slices for a starter course, or
go with thicker slices alongside a green
salad for a delicious weeknight meal! Serves
8-10 as a starter, 5-6 as a main course.
3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon kosher salt
1/8 teaspoon cracked black pepper
32 ounces canned black beans, rinsed
¾ lb. Chorizo sausage, casing removed
1 large log fresh goat cheese (or two small
logs)
avocado slices, fresh cilantro sprigs, and
lime wedges for garnish
Heat 3 tablespoons olive oil in skillet.
Saute onion, garlic, cumin, coriander, salt
and pepper until onion is soft and translucent.
In a separate skillet, saute chorizo until
cooked.
When onion is soft, add black beans and
continue cooking until all liquid has evaporated.
Combine black bean mixture with cooked
chorizo in a large bowl; mix well. Transfer
to refrigerator until thoroughly cooled.
Place half the mixture in the bowl of a
food processor and process until nearly
smooth. Scrape processed mixture back into
the bowl with whole beans and stir to mix
well. Taste and adjust seasonings.
Line a loaf pan with plastic wrap, leaving
long ends that can be folded over the top
once the loaf pan is filled. Spoon in half
the black bean mixture, then place the goat
cheese log in the center. Push down slightly
into the beans. Top the goat cheese with
the rest of the puree and fold the plastic
wrap over the top of the terrine. Refrigerate
overnight (or at least 8 hours).
Carefully unmold the terrine and carefully
slice crosswise so that the goat cheese
center is revealed in each slice. Place
slices on baking sheet and heat at 350F
for 15-20 minutes or so, until heated.
Transfer each slice to a serving plate
and garnish with avocado slices, fresh cilantro
sprigs and lime wedges.
Pair this spicy, rich terrine with a smooth
Merlot!
Wine Tasting 04/06
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