2 sm Shallots
3 lg Cloves garlic
1 bn Fresh cilantro
3/4 c Vegetable stock
2 oz Plain unflavored gelatin
1 tb Vegetable oil
2 c Cooked black beans
1/2 ts Salt
1/2 ts Ground white pepper
1/2 md Green bell pepper
1 sm Carrot, peeled
1/4 c Firm tofu
1/4 c Fresh corn kernels
Mince the shallows and garlic. Chop the cilantro. Set aside. Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool. Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed. Transfer to a large bowl. To make garnis, remove seeds and membrane from the bell pepper. Cut the pepper and carrot into very small (1/8 in.) dice. Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_. Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl. Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly. Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin. folding to combine, and continue stirring until thickened and well chilled. To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher’s twine, if desired. Chill 3 or 4 hours or overnight. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.