I promised the other night's dinner guests I'd put this recipe up asap.
Pic of tomatoes because it's pretty and I didn't take one of the terrine before serving, sorry!
225g sliced mushrooms
1 medium chopped onion
1 crushed garlic clove
1 small diced red pepper
1 tbsp veg stock
1tsp dry white wine
200g red kidney beans
1 beaten egg
25g fresh breadcrumbs
herbs of choice
salt and pepper
Pre-heat oven to 180˚C. Line a large loaf tin with greaseproof.
Put onion, garlic, pepper, mushrooms, stock and wine into a pan, cover and cook for around 10 mins, stirring occasionally. Remove from heat and leave to cool. Puree the mixture with the beans until smooth then add egg, breadcrumbs, herbs and seasoning. Spoon into loaf tin, press down and cook for 45 to 60 mins. Allow to cool completely in the tin before transferring onto a plate, carefully peeling off the greaseproof and refrigerating for at least three hours before serving.
Lovely with fresh bread and salad.
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