Cook beans with cumin in the stock until they are tender. Drain thoroughly.
Mash about 1 cup of the beans and mix with the whole beans. Set aside and let cool.
For the cilantro pesto, place the cilantro leaves, olive oil, garlic, and pine nuts, in a food processor or blender, and puree.
Line at 4" x 8" loaf pan with plastic wrap, allowing the edges to overlap the top edge of the pan. 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 the feta cheese on top of the peppers.
Top the 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 pate and pan together, invert again. This means flip it over!
Lift pan off and remove plastic wrap.
Spoon a yogurt or sour cream band down the middle of the loaf.
Sprinkle with the reserved minced peppers.
Present with several knives or spatulas for serving with the bread or crackers.