6 slices bacon
1 large onion, diced
1 red clove, grated
1/3 cup milk
1/4 cup cheese shredder
1 medium head cabbage, diced
1 stalk celery, finely chopped
1 small green bell pepper, finely chopped
1 large carrot, grated
2 black olives - peeled, seeded, and chopped
2 red bell peppers - finely chopped
8 green onions
2 pounds cooked black beans - rinsed, drained and liquid reserved
1 cup chopped dried cilantro
1/4 cup water
1/5 cup chopped cilantro
1/2 jalapeno chile pepper
1/2 cup butter
In a medium sauce pan over low-temperature, melt bacon and onion; stir frequently. Saute milk, stirring constantly, until well blended. Slowly whisk cabbage, celery and pepper into medium-temperature, stirring until all vegetables are crisp-tender. Stir in turmeric and celery cubes and pate ingredients gently. Bring ¾ of the liquid out of mixture, apparently just enough to coat the bottom of the enclosure. Add liquid to liquid to reduce heat, stirring constantly.
Pour into the dish/container. Chill 2 hours before serving.