*  Exported from  MasterCook  Buster  *
                         BLACK BEAN SANDWICH TORTE
 Recipe By     : Elaine Kosrova, “Healthy Living”
 Serving Size  : 8    Preparation Time :
 Categories    : Vegetarian                       Dips
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** BLACK BEAN SPREAD ***
   15      ounces        canned black beans -- drained and rinsed
    1      tablespoon    olive oil
    3      cloves        garlic -- chopped
      1/2  teaspoon      dried oregano
      1/4  teaspoon      crushed red pepper
    1      tablespoon    balsamic vinegar
      1/4  teaspoon      salt
                         *** BREAD & FILLINGS ***
    2      large         fresh lavash -- 10-12 inch pieces,
                         -- or pita
    2      cups          fresh argula leaves -- rinsed
    4      ounces        feta cheese -- crumbled
      1/2  small         red onion -- thinly sliced
    3      medium        ripe tomatoes -- about 12 ounces,
                         -- sliced 1/2-inch
                         -- thick
 1) To make the Black Bean Spread, place the black beans in the bowl of a food
 processor fitted with a chopping blade.  In a small skillet, heat the oil over
 medium heat; add the garlic, oregano, and red pepper.  Cook for 2 minutes.
 Add the garlic mixture, including all the oil in pan, to the beans.  Add the
 vinegar and salt; process until mixture is almost a smooth puree.  Set aside.
 (Spread can be made ahead and refrigerated for several days.)
 2) To assemble torte, fit a 22-inch-long piece of aluminum foil into a 9-inch
 square baking pan, so that foil covers the bottom and evenly overhangs
 opposite sides of pan.  Cut out a 9-inch square from one piece of lavash,
 reserving trimmings.  Fit the lavash into foil-lined pan, then top with the
 trimmings, arranging them as evenly as possible.
 3) Preheat oven to 250 degrees F.  Spoon Black Bean Spread evenly over lavash
 in pan.  Top with layers of arugula, feta, red onion, and tomato.  Cut out
 another 9-inch square from remaining lavash and place over tomato layer.
 4) Fold in the overhanging sides of the foil to cover the torte.  Bake for 15
 minutes to warm.  To serve, remove the torte from pan by lifting foil ends.
 With a spatula, slide torte off foil onto cutting surface.  With serrated
 knife, cut into quarters; cut each quarter diagonally in half and serve.
 Notes: Fresh lavash, also known as “shepherd’s bread,” tastes similar to pita
 bread but is thinner and larger in size and can be found in specialty-food
 stores.  If unavailable, substitute Afghan bread, large flour tortillas, or
 packaged thin-crust pizza dough (such as Boboli).  Black beans are rich in
 phytoestrogens, which may reduce the risk of breast cancer, cool down the
 symptoms of menopause, slow osteoporosis, and inhibit heart disease.  Black
 beans are a great source of high-quality protein, especially for vegetarians.
 Black beans supply a lot minerals, including copper, iron, magnesium,
 phosphorus, potassium, and zinc.  A good source of folic acid, black beans can
 help protect against birth defects.  From October, 1998 issue of Country
 Living’s “Healthy Living”, article called “Superheroes on the supper table”,
 page 112.
 Typos by K. Hudson Lipin, 09/05/98
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