Three-bean Terrine
Posted by Debelli on 06-17-2001 04:20 PM:
This recipe looks sooo interesting, I wish I had a scanner to post the picture! It looks like a 3 colored layer cake, so you can get a visual!
THREE-BEAN TERRINE
(if using canned beans, drain and rinse them thoroughly-if using home-cooked beans, blend 1/4tsp salt with each of the three bean purees).
Nonstick cooking spray
1 1/2 cups cooked black beans
1/4 cup PLUS 3 tablespoons plain low-fat yogurt
7 large egg whites
6 cloves garlic, peeled
3/4 tsp ground coriander
1/4 cup PLUS 3 tablespoons water
1 1/2 cups cooked cannellini (white kidney beans) or navy beans
1 tablespoon lemon juice
1/2 tsp ground sage
1 1/2 cups cooked red kidney beans or pinto beans
1/4 cup tomato paste
1/2 tsp hot red pepper sauce, or to taste
1. Pre heat the oven to 350F. Coat a 9x5x3 loaf pan with the cooking spray. Line the bottom of the loaf pan with wax paper and coat the paper with cooking spray.
2. In a food processor or blender, whirl the black beans, 3 Tbl of the yogurt, 2 of the egg whites, 2 of the garlic cloves, the coriander and 1/4 cup of the water for 1 minute, or until smooth. Spoon the puree into the bottom of the prepared pan and smooth the top.
3. Wash and dry the food processor or blender, then whirl in it the cannellini, the remaining 1/4 cup of yogurt, 3 of the egg whites, 2 of the garlic cloves, the lemon juice, and sage for 1 minute or until smooth. Gently spread this puree on top of the black bean puree.
4. In the food processor or blender, whirl the red kidney beans, remaining 2 egg whites, remaining 2 garlic cloves, tomato paste, remaining 3 Tbl. water, and red pepper sauce for 1 minute or until smooth. Gently spoon this puree on top of the cannellini puree, spreading and smoothing it to the edges of the pan. Cover with aluminum foil and place in a larger baking pan. Pour enough hot water into the larger pan to come 1 inch up the sides of the loaf pan.
5. Bake for 1 1/4 hours or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes, then run a spatula around the edges and invert the loaf onto a serving platter. Remove the wax paper and slice. Serve at room temperature.
Per serving: Calories 161, total fat 1, protein 13, carbs 27, fiber 6
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