Ingredients:

2 sachets of unflavored gelatin

1 cup spicy mixed vegetable juice

16 ounces canned black beans, rinsed and drained, divided

1/4 pound of goat (French goat cheese)

2 tablespoons finely chopped red bell pepper, green bell pepper, red onion and celery

1 tablespoon minced, seeded, mild or hot pepper and minced fresh coriander (Chinese parsley) or Italian parsley (flat-leaf)

1 clove garlic, minced

1/3 cup plus 2 teaspoons sour cream

Method:

In a small saucepan, sprinkle the gelatin over the vegetable juice and let it sit for 1 minute to soften. Cook over medium-low heat, stirring constantly, until gelatin dissolves, about 2 minutes. Fill a medium bowl with ice water; Pour the dissolved gelatin into a small mixing bowl and place a small bowl in a bowl of ice water; set aside.

In food processor work bowl, puree half beans; Transfer to a large mixing bowl. Add remaining beans and gelatin mixture; Stir to combine and set aside. In a small bowl, combine cheese, bell peppers, onion, celery, chili, cilantro (or parsley), and garlic; set aside.

Line the bottom and sides of a 7 3/8 x 3 5/8 x 2 1/4 inch loaf pan with plastic wrap. Spread half of the bean mixture over the bottom of the prepared pan. Carefully spread the cheese mixture over the bean mixture in the skillet, then top with the remaining bean mixture. Lightly tap the loading tray on the counter to set the mixture. Cover loaf pan with plastic wrap and place another 7 3/8 x 3 5/8 x 2 1/4 inch loaf pan on top of plastic wrap. Place two cans on the second weighing pan. Refrigerate overnight or at least 1 hour.

To serve, unmold bean bread into serving platter; cut into 6 equal slices and top each serving with 1 tablespoon sour cream.