Recipe: Beans: Southwestern Black Bean Terrine
This dish is full of bold flavors – just be sure to make it a day ahead so the terrine has time to “set.” Cut in small slices for a starter course, or go with thicker slices alongside a green salad for a delicious weeknight meal! Serves 8-10 as a starter, 5-6 as a main course.

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon kosher salt
1/8 teaspoon cracked black pepper
32 ounces canned black beans, rinsed
¾ lb. Chorizo sausage, casing removed
1 large log fresh goat cheese (or two small logs)
avocado slices, fresh cilantro sprigs, and lime wedges for garnish

Heat 3 tablespoons olive oil in skillet. Saute onion, garlic, cumin, coriander, salt and pepper until onion is soft and translucent. In a separate skillet, saute chorizo until cooked.

When onion is soft, add black beans and continue cooking until all liquid has evaporated.

Combine black bean mixture with cooked chorizo in a large bowl; mix well. Transfer to refrigerator until thoroughly cooled.

Place half the mixture in the bowl of a food processor and process until nearly smooth. Scrape processed mixture back into the bowl with whole beans and stir to mix well. Taste and adjust seasonings.

Line a loaf pan with plastic wrap, leaving long ends that can be folded over the top once the loaf pan is filled. Spoon in half the black bean mixture, then place the goat cheese log in the center. Push down slightly into the beans. Top the goat cheese with the rest of the puree and fold the plastic wrap over the top of the terrine. Refrigerate overnight (or at least 8 hours).

Carefully unmold the terrine and carefully slice crosswise so that the goat cheese center is revealed in each slice. Place slices on baking sheet and heat at 350F for 15-20 minutes or so, until heated.

Transfer each slice to a serving plate and garnish with avocado slices, fresh cilantro sprigs and lime wedges.

Wine Pairing: Pair this spicy, rich terrine with a smooth Merlot like the Franciscan 2005 Merlot Napa Valley ($22). Smooth but intense, with concentrated black plum and berry fruit, touches of aromatic smoky oak, and herbal notes that linger on the full, fruity finish. Ready to drink now and over the next two or three years. Locate this wine online or in your area.