Red Bean Terrine

New Orleans has a dish called red beans and rice.  More often than not, there is a tremendous amount of beans leftover.  Here is an idea which was sent to me by a friend, Tammy Greer.  The Red Bean Terrine.  Place the rest of the left over rice into a bowl, this recipe idea will work best if the rice is not par-boiled.  Mash the rice until it is a glutenous mess, mix in the left over red beans.  Taste the mixture for seasoning, although if you made them correctly the first time, no worries.  Use plastic wrap to line a terrine mold.  Spread the bean/rice mixture in one layer on the bottom, make sure it is spread evenly and covers the bottom.  Next, spread some thinly sliced andouille on top of the bean rice mixture, same as before, making sure it is even and no air bubbles.  Next, spread the bean mixture (same as above); spread andouille (same as above); spread bean mixture (same as above).  Slam the mold against a hard surface, removing the last remaining breathes of air bubbles from the terrine.  Cover and refrigerate for at least two hours.  After two hours, invert the mold to see what has been made.  Remove the plastic wrap.  While still very cold, use a hot sharp knife (run under hot water), and slice the terrine to the desired thickness.  Dredge in wundra flour, and saute to a beautiful golden brown.  Garnish with creole mustard, and biased green onions.

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