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1
Mince the shallows and garlic.
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2
Chop the cilantro.
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3
Set aside.
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4
Heat oil in a heavy saute pan over moderate heat.
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5
When oil is hot, add the shallots and garlic.
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6
Saute for 2 to 3 minutes or until tender.
-
7
Set aside to cool.
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8
Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
-
9
Transfer to a large bowl.
-
10
To make garnis, remove seeds and membrane from the bell pepper.
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11
Cut the pepper and carrot into very small (1/8 in.)
-
12
dice.
-
13
Heat oil in a saute pan over moderate heat.
-
14
When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender.
-
15
Cool completely.
-
16
Drain and towel dry tofu.
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17
Cut the tofu into very small (1/8 in.)
-
18
dice.
-
19
Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine.
-
20
Transfer to a bowl.
-
21
Pour stock into a double boiler.
-
22
Sprinkle the surface with gelatin and allow it to bloom for about 10 minutes.
-
23
Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F.
-
24
Remove and allow gelatin to thicken slightly.
-
25
Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools.
-
26
Add the gelatin folding to combine, and continue stirring until thickened and well chilled.
-
27
To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line.
-
28
Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired.
-
29
Chill 3 or 4 hours or overnight.
-
30
To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
