Black Bean-Jalapeno Mousse (P2)

8 to 10 servings

6 slices bacon, chopped (turkey bacon can be used)
1 lb dried black beans, rinsed
1 jalapeno pepper, seeded, chopped (add more if you like it spicy!)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-1/2 oz) can low-sodium beef broth
1 teaspoon instant beef bouillon
1 cup red wine vinegar
1 cup dry red wine
1 cup water
8 oz. smoked ham, diced
1 cup chopped fresh cilantro
1 large onion, chopped
2 envelopes unflavored gelatin
1/3 cup cold water

Goat Cheese Topping:
5 oz goat cheese
1/4 cup low-fat sour cream
1/3 cup non-fat milk
2 green onions, chopped
Stuffed green olives and fresh cilantro sprigs


Directions:
Sauté bacon until crisp, set aside. Rinse beans and drain. Pour beans into slow cooker. Top with jalapeno pepper, salt and pepper.
In 3 or 4-quart saucepan, combine beef broth, bouillon, vinegar, wine, 1 cup water, ham, chopped cilantro, onion and bacon. Cover and cook on medium high heat until mixture boils. Pour into slow cooker; stir. Cover and cook on high for 6 hours.
When beans are tender, sprinkle gelatin over 1/3 cup water. When softened, stir into hot beans. Spray 8-inch spring form pan with cooking spray. Puree half of bean mixture at a time. Pour into spring form pan; cover and refrigerate until firm.


Prepare Goat Cheese Topping:
Thoroughly combine cheese, sour cream, milk and green onions. Cover and refrigerate.
To serve, remove side of spring form pan, cut into wedges. Top with Goat Cheese Topping; garnish with olives and cilantro.