200 g dry white beans
250 g canned, fresh or frozen green peas
250 g of fresh or frozen corn kernels
500 g fresh spinach
2 medium carrots
1 garlic clove
1 medium bunch of parsley
1 small bunch of dill
3 tbsp. extra virgin olive oil
2 sprigs of thyme
1 bay leaf
salt, freshly ground black pepper
1. Fill the beans with cold water and leave for 10 hours. Then rinse, cover with fresh water, add thyme, a couple of parsley sprigs and bay leaves and cook until ready, 1.5–2 hours. Do not salt! Then fold the beans into a colander, remove the herbs and cool the beans.
2. If you use frozen corn and peas, simply fill them separately with boiling water and leave for 5 minutes. If peas and corn are fresh, pour them with boiling water in saucepans (also separately) and cook until soft, 2–5 minutes, depending on their age and quality. Drop in a colander. If you use canned, fold it to a sieve.
3. Peel the carrots and boil whole in boiling slightly salted water, 10 minutes. Cut the carrot into cubes.
4. Mash white beans and green peas. Garlic, peel, chop and mix with mashed beans.
5. Finely chop the spinach, parsley and dill. Heat 1.5 tbsp of oil in a frying pan. Fry spinach and greens, 2 min. Add to the paste of legumes and garlic. There, add the corn, carrots and the remaining oil. Mix thoroughly.
6. Put the mass in the baking dish, cover with foil and put in the oven preheated to 180 ° C for 30 minutes.
7. Cool the terrine to room temperature, 1 hour, then cover with a film, press it down with a load and transfer to the refrigerator for at least 2 hours.