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Name: Bean Tereena
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: ; off; 1 Full head of garlic; top 1/4

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INGREDIENTS

; off
1 Full head of garlic; top 1/4

Servings

INSTRUCTIONS

MMMMM----------------------RED PEPPER LAYER--------------------------- 1 15 ounces ti low sodium -garbanzo beans; (chick -peas), ; drained and rinsed 1 15 ounces ti low sodium red -kidney beans; drained and -rinsed 1 md Red pepper; steamed for 15 ; minutes, cored and ; peeled 2 tb Freshly squeezed lemon juice 1 Pinches freshly ground sea -salt 1/4 ts Freshly ground black pepper 2 ts Roasted garlic puree; (see -method) 1/4 ts Hot Hungarian paprikaMMMMM-------------------GARBANZO CHEESE LAYER------------------------ 2 15 oz tins low sodium -garbanzo beans 6 tb Freshly grated parmesan -cheese 1 tb Dijon mustard 1 tb Strained yoghurt 1/4 ts Freshly ground white pepper 2 tb Freshly squeezed lemon juiceMMMMM------------------------PESTO LAYER----------------------------- 1 15 ounces ti white beans; -drained and rinsed 1 c Lightly packed fresh basil -leaves; rinsed and drained 2 tb Freshly grated parmesan -cheese 1 ts Mashed roasted garlic puree; -(see method) 2 tb Freshly squeezed lemon juice 1/4 ts Freshly ground black pepperMMMMM--------------------------GARNISH------------------------------- 1 bn Watercress; rinsed and -drained 1 lb Jicama; peeled and cut into ; 48 wedges Preheat the oven to 190C. Cut the root end off the head of garlic, opening up the cloves. Wrap the garlic in foil and bake for 35 minutes. Immediately after it comes out of the oven, mash it to produce 1 level tablespoonful of garlic puree. To do this, hold one end of the garlic head with a pot holder. Press the garlic out with the back of a knife. It will come out mashed. We found not much more than 1 tablespoonful in a head of roasted garlic. Have a dipping bowl of water handy for your spatula when spreading the tereena layers. This is very important for an even presentation. Red pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic that is big enough to fit over the whole terrine. Put all the ingredients for the red pepper layer in a food processor and whiz for 3 minutes (you may have to do this in batches). Spread evenly in the bottom of the loaf pan. Garbanzo cheese layer: put all the ingredients for this layer in a processor and whiz for 4 minutes. Drop small amounts over the red pepper layer and spread gently and evenly, try to avoid getting any air pockets. Pesto layer: put all the ingredients for this layer into a processor and whiz until smooth, about 3 minutes. Spread evenly over the garbanzo cheese layer, cover with plastic wrap and press down gently. Chill for 4 hours or overnight. To serve, uncover the top of the loaf pan. Lay a cutting board or plate over the top and invert. the bean l;oaf will fall right out. Remove the plastic wrap. Slice into 16 pieces and serve on individual plates as a first course. Garnish with the watercress and jicama wedges.

NOTES

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Bean Tereena

; off
1 Full head of garlic; top 1/4

MMMMM----------------------RED PEPPER LAYER---------------------------      1    15 ounces ti low sodium           -garbanzo beans; (chick           -peas),           ; drained and rinsed      1    15 ounces ti low sodium red           -kidney beans; drained and           -rinsed      1 md Red pepper; steamed for 15           ; minutes, cored and           ; peeled      2 tb Freshly squeezed lemon juice      1    Pinches freshly ground sea           -salt    1/4 ts Freshly ground black pepper      2 ts Roasted garlic puree; (see           -method)    1/4 ts Hot Hungarian paprikaMMMMM-------------------GARBANZO CHEESE LAYER------------------------      2    15 oz tins low sodium           -garbanzo beans      6 tb Freshly grated parmesan           -cheese      1 tb Dijon mustard      1 tb Strained yoghurt    1/4 ts Freshly ground white pepper      2 tb Freshly squeezed lemon juiceMMMMM------------------------PESTO LAYER-----------------------------      1    15 ounces ti white beans;           -drained and rinsed      1 c  Lightly packed fresh basil           -leaves; rinsed and drained      2 tb Freshly grated parmesan           -cheese      1 ts Mashed roasted garlic puree;           -(see method)      2 tb Freshly squeezed lemon juice    1/4 ts Freshly ground black pepperMMMMM--------------------------GARNISH-------------------------------      1 bn Watercress; rinsed and           -drained      1 lb Jicama; peeled and cut into           ; 48 wedges   Preheat the oven to 190C. Cut the root end off the head of garlic,  opening up the cloves. Wrap the garlic in foil and bake for 35  minutes. Immediately after it comes out of the oven, mash it to  produce 1 level tablespoonful of garlic puree. To do this, hold one  end of the garlic head with a pot holder. Press the garlic out with  the back of a knife. It will come out mashed. We found not much more  than 1 tablespoonful in a head of roasted garlic.    Have a dipping bowl of water handy for your spatula when spreading the  tereena layers. This is very important for an even presentation. Red  pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic  that is big enough to fit over the whole terrine. Put all the  ingredients for the red pepper layer in a food processor and whiz for  3 minutes (you may have to do this in batches). Spread evenly in the  bottom of the loaf pan.    Garbanzo cheese layer: put all the ingredients for this layer in a  processor and whiz for 4 minutes. Drop small amounts over the red  pepper layer and spread gently and evenly, try to avoid getting any  air pockets.    Pesto layer: put all the ingredients for this layer into a processor  and whiz until smooth, about 3 minutes. Spread evenly over the  garbanzo cheese layer, cover with plastic wrap and press down gently.  Chill for 4 hours or overnight.    To serve, uncover the top of the loaf pan. Lay a cutting board or  plate over the top and invert. the bean l;oaf will fall right out.  Remove the plastic wrap. Slice into 16 pieces and serve on individual  plates as a first course. Garnish with the watercress and jicama  wedges.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 16 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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