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

BLACK BEAN LAYER

WHITE BEAN LAYER

GREEN SPLIT PEA LAYER

PUR‚ES

ROASTED ORANGE PEPPER SAUCE

Submitted By DIANE LAZARUS On 10-17-95