| Ingredients: | | | | In work bowl of food processor puree half of the |
| 2 envelopes unflavored gelatin | | | | beans; transfer to large mixing bowl. Add remaining |
| 1 cup spicy mixed vegetable juice | | | | beans and gelatin mixture; stir to combine and set |
| 16 ounces rinsed drained canned black beans, divided | | | | aside. In small mixing bowl combine cheese, bell |
| 1/4 pound chevre (French goat cheese) | | | | peppers, onion, celery, chili pepper, cilantro (or parsley), |
| 2 tablespoons each finely chopped red bell pepper, | | | | and garlic; set aside. |
| green bell pepper, red onion, and celery | | | | Line bottom and sides of 7 3/8 x 3 5/8 x 2 1/4 -inch |
| 1 tablespoon each seeded and minced mild or hot chili | | | | loaf pan with plastic wrap. Spread half of the bean |
| pepper and minced fresh cilantro (Chinese parsley) or | | | | mixture over bottom of prepared pan. Carefully spread |
| Italian (flat-leaf) parsley | | | | cheese mixture over bean mixture in pan, then top |
| 1 garlic clove, minced | | | | with remaining bean mixture. Tap load pan on counter |
| 1/3 cup plus 2 teaspoons sour cream | | | | top to settle mixture. Cover loaf pan with plastic wrap |
| Method: | | | | and set another 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan |
| In small saucepan, sprinkle gelatin over vegetable juice | | | | over plastic wrap. Set two cans in second pan to |
| and let stand 1 minute to soften. Cook over | | | | weight it down. Refrigerate overnight or at least 1 hour. |
| medium-low heat, stirring constantly, until gelatin is | | | | To serve, unmold bean loaf onto serving platter; cut |
| dissolved, about 2 minutes. Fill medium mixing bowl with | | | | into 6 equal slices and top each portion with 1 |
| ice water; pour dissolved gelatin into small mixing bowl | | | | tablespoon sour cream. |
| and set small bowl in bowl of ice water; set aside. | | | | |