Recipe: Bean Terrine with Raspberry Mint Vinaigrette (24 servings)

BEAN TERRINE WITH RASPBERRY MINT VINAIGRETTE
Source: Chef Karen Putman Aramark/St. John's Health Care, Kansas City, Missouri
Makes 24 servings

ONION MIXTURE:
3 cups (12 ounces) red onions, thinly sliced
1/2 cup (4 ounces) dried apricots, sliced
1/2 cup (4 ounces) raspberry vinegar
1/2 cup plus 2 tablespoons (5 ounces) olive oil, divided
1/4 cup (2 ounces) tomato paste
EGGPLANT:
1 (about 1 pound) small eggplant
2 teaspoons salt
TOMATO ASPIC:
1/2 cup unflavored gelatin
3 cups (24 ounces) tomato juice
TO ASSEMBLE TERRINE:
2 roasted red peppers
2 cups cooked Black beans
8 ounces Capicola, thinly sliced
2 cups cooked Navy beans
2 cups cooked Dark Red Kidney beans Raspberry Mint Vinaigrette (recipe follows)
24 fresh basil leaves

ONION MIXTURE:
Cook onions, apricots, raspberry vinegar, 1/2 cup olive oil and tomato paste, covered, over low heat in medium skillet, covered, until onions and apricots are soft and liquid is syrupy, about 10 minutes.

EGGPLANT:
Slice eggplant lengthwise in 1/4-inch slices; sprinkle with salt and let stand 5 minutes. Pat dry with paper toweling; brush eggplant with remaining 2 tablespoons olive oil and grill or broil until done.

TOMATO ASPIC:
Sprinkle gelatin over tomato juice in medium saucepan; let stand until gelatin has softened, about 5 minutes. Heat tomato juice over low heat until gelatin is dissolved, 2 to 3 minutes, stirring occasionally. Do not boil.

TO ASSEMBLE TERRINE:
Line a 14-cup terrine with plastic wrap. Spread 1/3 cup tomato aspic on bottom of terrine. Cover bottom of terrine with a layer of roasted red peppers. Spoon Black beans over peppers and top with 1/3 cup aspic, pressing down firmly.

Top with onion mixture, again pressing firmly. Top with 1/3 cup aspic, a layer of capicola, and Navy beans. Top with 1/3 cup aspic and remaining capicola, pressing gently to compact the layers.

Top with Kidney beans and 1/3 cup aspic. Place eggplant slices on top of aspic; top with remaining 1/3 cup aspic and press down firmly. Wrap with plastic. Refrigerate until set, 4 to 5 hours or overnight.

Unmold terrine and remove plastic wrap; slice into 1/2-inch thick slices. For each serving, arrange slice of terrine in center of salad plate; ladle about 1-1/2 tablespoons Raspberry Mint Vinaigrette around terrine. Garnish with basil leaf.

RASPBERRY MINT VINAIGRETTE:
1 1/2 cups (12 ounces) olive oil
1 cup (8 ounces) raspberry vinegar
1 teaspoon garlic, chopped
4 teaspoons fresh basil leaves, finely chopped
4 teaspoons fresh mint leaves, finely chopped
Salt and pepper to taste

Whisk all ingredients, except salt and pepper, in medium bowl. Season to taste with salt and pepper. Makes about 2 1/2 cups