Layer tri-color bean terrine (ingredients)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Dried black beans soaked and drained |
| 2½ | cup | Warm water |
| 1 | small | Onion(s), stuck with |
| 1 | Whole clove | |
| ⅔ | cup | Dried white navy beans or Great Northern beans soaked and drained |
| 2½ | cup | Warm water |
| 1 | small | Onion(s), stuck with |
| 1 | Whole clove | |
| ⅔ | cup | Dried green split peas |
| 2½ | cup | Warm water |
| 1 | small | Onion(s), stuck with |
| 1 | Whole clove | |
| 1 | large | Garlic clove(s) |
| 6 | Eggs (2 for each pure) | |
| 3 | larges | Orange peppers |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion(s) |
| 2 | mediums | Garlic clove(s) |
| ½ | teaspoon | Dried crushed rosemary |
| 1 | tablespoon | White wine vinegar |
| 3 | tablespoons | Dry white wine |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 489-491 | ||
| 1 | small | Stalk celery |
| 1 | small | Carrot |
| ¼ | teaspoon | Ground cumin seeds |
| ⅛ | teaspoon | Hot pepper flakes |
| Salt to taste | ||
| 1 | small | Stalk celery |
| 1 | small | Carrot |
| 1 | Bay leaf | |
| 2 | Sprigs parsley | |
| ½ | teaspoon | Dried Herbes de Provence |
| Salt to taste | ||
| 1 | small | Stalk celery |
| 1 | small | Carrot |
| ½ | teaspoon | Dried oregano |
| Salt and pepper to taste | ||
| 6 | tablespoons | Heavy cream (2 for each pure) |
| ½ | cup | Chicken stock plus 2 tbs. |
| 1 | pinch | Saffron |
| ½ | teaspoon | Salt or to taste |
| ¼ | teaspoon | Pepper or to taste |
| ½ | Sweet red pepper | |
| Nonpareil capers | ||
Directions
BLACK BEAN LAYER
WHITE BEAN LAYER
GREEN SPLIT PEA LAYER
PUR‚ES
ROASTED ORANGE PEPPER SAUCE
Submitted By DIANE LAZARUS On 10-17-95