Recipe of the Month BLACK BEAN TORTE Every single time I have served this, somebody has asked me for the recipe. If you decide to make it, I suggest you make photocopies (yes, you have my permission). - Ann Ruethling; San Diego, CA Ingredients: 1-2/3 cups dried black beans 6 cups vegetable or chicken broth 1-1/2 tsp ground cumin Cilantro pesto (recipe follows) 1 12oz jar roasted red peppers, rinsed and patted dry, then minced (put 2 T aside) 4oz crumbled feta cheese 1/2 cup plain yogurt or sour cream Crackers or crusty bread Directions: Cook beans with cummin in the stock until they are tender. (If you soak the beans overnight, it reduces the cooking time.) Drain thoroughly. Mash about 1 cup of the beans and mix with the whole beans. Set aside and let cool. Line a 4" x 8" loaf pan with plastic wrap, allowing the edges to overlap the edges. Put 1/2 of the bean mixture into the pan, gently pressing to make a smooth layer. Carefully spread the cilantro pesto over the beans. Make an even layer of the peppers on top of the pesto. Sprinkle this with the feta cheese. Finally, top cheese with the rest of the bean mixture, pressing gently to make a compact loaf. Cover tightly with plastic wrap and chill at least 4 hours or up to 3 days, with something perched on top to add weight. Uncover pan, invert a plate onto it, and holding plate and pan together, invert again. Lift pan off and remove plastic wrap. Spoon yogurt or sour cream in a band down the middle of the loaf, and sprinkle this with the reserved minced peppers. Present with several knives or spatulas for serving with the bread or crackers. Cilantro Pesto: In a food processor or blender, puree 3 cups slightly packed cilantro leaves, 4 tsp olive oil, 2 cloves minced or pressed garlic, and 1/2 cup pint nuts.