Today a red veggieful terrine served warm with a creamy sunny sauce that sparkles on the tongue. For a contrast of texture, I ate it with crunchy boiled renkon (lotus root) and a fresh quick tsukemono (grated cabbage, turnip, onion, salt, combined 30 minutes before).
You’ve seen bean terrines before on this blog and you’ll see more because they are very convenient. I can prepare several different ones, bake them together and I have a little stock.
Today’s bean, already boiled of course :
This terrine is made of : mashed beans with onion, garlic, miso, paprika and oats for the binding mass.
Inside : whole beans, dices of red and yellow bell pepper, minced onions.
Then, it’s baked and let cool 48 hours before cutting thick slices. They can be reheated in a steamer or the micro-wave.
The sauce is extremely easy to prepare and surpringly refined :
Mix : 1/2 coconut cream, 1/2 coconut milk, a little potato starch, a pinch of curry spice mix (powdered), a good amount of powdered turmeric, 1/4 cup of cut yellow paprika.
Heat 2 minutes in the micro-wave.
Add very strong fine mustard to taste.