Bean Tereena Recipe

Name: Bean Tereena Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Full head of garlic, top 1/4 inch sliced off; 1 x 15 ounces ti low sodium garbanzo beans, (chick peas), liquid removed and rinsed; 1 x 15 ounces ti low sodium red kidney beans, liquid removed and rinsed; 1 med Red pepper, steamed for 15 min, cored and peeled; 2 Tbsp. Freshly squeezed lemon juice; 1 pch freshly grnd sea salt; 1/4 tsp Freshly grnd black pepper; 2 tsp Roasted garlic puree, (see method); 1/4 tsp Warm Hungarian paprika; 2 x 15 ounce tins low sodium garbanzo beans; 6 Tbsp. Freshly grated parmesan cheese; 1 Tbsp. Dijon mustard; 1 Tbsp. Strained lowfat yoghurt; 1/4 tsp Freshly grnd white pepper; 2 Tbsp. Freshly squeezed lemon juice; 1 x 15 ounces ti white beans, liquid removed and rinsed; 1 c. Lightly packed fresh basil leaves, rinsed and liquid removed; 2 Tbsp. Freshly grated parmesan cheese; 1 tsp Mashed roasted garlic puree, (see method); 2 Tbsp. Freshly squeezed lemon juice; 1/4 tsp Freshly grnd black pepper; 1 bn Watercress, rinsed and liquid removed; 1 lb Jicama, peeled and cut into 48 wedges

Try this homemade Bean Tereena recipe the whole family will love. Made with head of garlic, garbanzo beans, kidney beans and Red pepper. Easy step-by-st…

This Bean Tereena relies on simple, everyday ingredients such as freshly squeezed lemon juice, pch freshly grnd sea salt, freshly grnd black pepper and warm hungarian paprika. It comes together quickly and makes 4 servings, at about 365 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 x Full head of garlic, top 1/4 inch sliced off
1 x 15 ounces ti low sodium garbanzo beans, (chick peas), liquid removed and rinsed
1 x 15 ounces ti low sodium red kidney beans, liquid removed and rinsed
1 med Red pepper, steamed for 15 min, cored and peeled
2 Tbsp. Freshly squeezed lemon juice
1 pch freshly grnd sea salt
1/4 tsp Freshly grnd black pepper
2 tsp Roasted garlic puree, (see method)
1/4 tsp Warm Hungarian paprika
2 x 15 ounce tins low sodium garbanzo beans
6 Tbsp. Freshly grated parmesan cheese
1 Tbsp. Dijon mustard
1 Tbsp. Strained lowfat yoghurt
1/4 tsp Freshly grnd white pepper
2 Tbsp. Freshly squeezed lemon juice
1 x 15 ounces ti white beans, liquid removed and rinsed
1 c. Lightly packed fresh basil leaves, rinsed and liquid removed
2 Tbsp. Freshly grated parmesan cheese
1 tsp Mashed roasted garlic puree, (see method)
2 Tbsp. Freshly squeezed lemon juice
1/4 tsp Freshly grnd black pepper
1 bn Watercress, rinsed and liquid removed
1 lb Jicama, peeled and cut into 48 wedges

1
Preheat the oven to 190C.
2
Cut the root end off the head of garlic, opening up the cloves.
3
Wrap the garlic in foil and bake for 35 min.
4
Immediately after it comes out of the oven, mash it to produce 1 level tablespoonful of garlic puree.
5
To do this, hold one end of the garlic head with a pot holder.
6
Press the garlic out with the back of a knife.
7
It will come out mashed.
8
We found not much more than 1 tablespoonful in a head of roasted garlic.
9
Have a dipping bowl of water handy for your spatula when spreading the tereena layers.
10
This is very important for an even presentation.
11
Red pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic which is big sufficient to fit over the whole terrine.
12
Put all the ingredients for the red pepper layer in a food processor and whiz for 3 min (you may have to do this in batches).
13
Spread proportionately in the bottom of the loaf pan.
14
Garbanzo cheese layer: put all the ingredients for this layer in a processor and whiz for 4 min.
15
Drop small amounts over the red pepper layer and spread gently and proportionately, try to avoid getting any air pockets.
16
Pesto layer: put all the ingredients for this layer into a processor and whiz till smooth, about 3 min.
17
Spread proportionately over the garbanzo cheese layer, cover with plastic wrap and press down gently.
18
Refrigeratefor 4 hrs or possibly overnight.
19
To serve, uncover the top of the loaf pan.
20
Lay a cutting board or possibly plate over the top and invert.
21
the bean l;oaf will fall right out.
22
Remove the plastic wrap.
23
Slice into 16 pcs and serve on individual plates as a first course.
24
Garnish with the watercress and jicama wedges.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 x Full head of garlic, top 1/4 inch sliced off, 1 x 15 ounces ti low sodium garbanzo beans, (chick peas), liquid removed and rinsed, 1 x 15 ounces ti low sodium red kidney beans, liquid removed and rinsed, 1 med Red pepper, steamed for 15 min, cored and peeled, and more.

Yes, Bean Tereena Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
365 kcal
Category
General

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