2 envelopes unflavored gelatin
1 cup spicy mixed vegetable juice
16 ounces rinsed drained canned black beans, divided
1/4 pound chevre (French goat cheese)
2 tablespoons each finely chopped red bell pepper, green bell pepper, red onion, and celery
1 tablespoon each seeded and minced mild or hot chili pepper and minced fresh cilantro (Chinese parsley) or Italian (flat-leaf) parsley
1 garlic clove, minced
1/3 cup plus 2 teaspoons sour cream
In small saucepan, sprinkle gelatin over vegetable juice and let stand 1 minute to soften. Cook over medium-low heat, stirring constantly, until gelatin is dissolved, about 2 minutes. Fill medium mixing bowl with ice water; pour dissolved gelatin into small mixing bowl and set small bowl in bowl of ice water; set aside.
In work bowl of food processor puree half of the beans; transfer to large mixing bowl. Add remaining beans and gelatin mixture; stir to combine and set aside. In small mixing bowl combine cheese, bell peppers, onion, celery, chili pepper, cilantro (or parsley), and garlic; set aside.
Line bottom and sides of 7 3/8 x 3 5/8 x 2 1/4 -inch loaf pan with plastic wrap. Spread half of the bean mixture over bottom of prepared pan. Carefully spread cheese mixture over bean mixture in pan, then top with remaining bean mixture. Tap load pan on counter top to settle mixture. Cover loaf pan with plastic wrap and set another 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan over plastic wrap. Set two cans in second pan to weight it down. Refrigerate overnight or at least 1 hour.
To serve, unmold bean loaf onto serving platter; cut into 6 equal slices and top each portion with 1 tablespoon sour cream.