Jersey Bean Crock Terrine with Apple & Cider Dressing

Preheat oven to 350°F (175°C).

Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Add the soaked and drained haricot and kidney beans, vegetable broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a simmer, then cover and transfer to the preheated oven.

Bake for 20 minutes, or until the beans are very tender and easily mashed.

Remove the pot from the oven and let cool slightly. Remove the bay leaf and thyme sprig.

If using agar-agar, dissolve it in 2 tablespoons of cold water. Add it to the bean mixture and stir well.

Transfer the bean mixture to a blender or food processor and pulse until coarsely blended, leaving some texture. Alternatively, mash with a potato masher.

Line a small loaf pan with parchment paper, leaving an overhang on the sides. Pour the bean mixture into the prepared pan and press down firmly to pack it evenly.

Fold the parchment paper over the top to cover the terrine. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow it to set.

While the terrine is chilling, prepare the apple and cider dressing: In a small bowl, whisk together the apple cider vinegar, grated apple, and remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.

To serve, lift the terrine out of the pan using the parchment paper overhang. Slice the terrine into portions. Drizzle with the apple and cider dressing and garnish with fresh parsley and chives.

Serve chilled as a starter or side dish.