Black Bean Torte Update
Yesterday was a quiet one at Pie Cottage. Tonight there will be another lovely holiday meal, and there’s still some of the black bean torte to share, the recipe from 1994 that I posted last week. Here’s a torte update, along with some photos for those of you who asked for them.
First of all, it is really easy to make. Once all the layers were in, I set some cans on top of it for the two days it was in the fridge waiting to be set out on the table. It was great to have for nibbling while the rest of the meal was being prepared.
As I hadn’t made this recipe since the mid 1990’s, here are my notes for you…
- 1 and 3/4 cups of dry black beans, cook up to about 6 cups of cooked beans.
- Add salt to the black beans. They are a bit bland without them.
- If you like cumin, double it. It may have been a newish spice for some back in the mid-90’s and tastes do change.
- I used Mama Lil’s Mildly Spicy Peppers in Oil. I let the oil drain off, which I kept for drizzling on eggs, or adding to things like enchiladas, and diced them fine. They were great and I loved the color.
- I made the cilantro pesto with walnuts since I didn’t have any pine nuts. Again, I would add a little salt to taste. You could also use homemade or pre-made pesto with basil and I think it would be delicious.
- You might make this with canned black beans. I would imagine that it would take about three cans to make this. Sooooo….if you use canned beans, and already made pesto, it would be a snap to assemble this!
Here’s a link to the recipe post from last week, too.
Love from Pie Cottage,