Black Bean-Jalapeno Mousse
8 to 10 servings
6 slices bacon, chopped (turkey bacon can be used)
1 lb dried black beans, rinsed
1 jalapeno pepper, seeded, chopped (add more if you like it spicy!)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-1/2 oz) can low-sodium beef broth
1 teaspoon instant beef bouillon
1 cup red wine vinegar
1 cup dry red wine
1 cup water
8 oz. smoked ham, diced
1 cup chopped fresh cilantro
1 large onion, chopped
2 envelopes unflavored gelatin
1/3 cup cold water
Goat Cheese Topping:
5 oz goat cheese
1/4 cup low-fat sour cream
1/3 cup non-fat milk
2 green onions, chopped
Stuffed green olives and fresh cilantro sprigs
Sauté bacon until crisp, set aside. Rinse beans and drain. Pour beans into slow cooker. Top with
jalapeno pepper, salt and pepper.
In 3 or 4 quart saucepan, combine beef broth, bouillon, vinegar, wine, 1 cup water, ham, chopped
cilantro, onion and bacon. Cover and cook on medium high heat until mixture boils. Pour into
slow cooker; stir. Cover and cook on high for 6 hours.
When beans are tender, sprinkle gelatin over 1/3 cup water. When softened, stir into hot beans.
Spray 8-inch springform pan with cooking spray. Puree half of bean mixture at a time. Pour into
springform pan; cover and refrigerate until firm.
Prepare Goat Cheese Topping:
Thoroughly combine cheese, sour cream, milk and green onions. Cover and refrigerate.
To serve, remove side of springform pan, cut into wedges. Top with Goat Cheese Topping;
garnish with olives and cilantro.