1 1/2 cups water
2 tablespoons olive oil
4 large tomatoes, peeled and chopped
1 medium onion, diced
2 stalks celery, diced
1 1/2 cups canned black beans, rinsed and drained
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
In a large saucepan, combine water, olive oil and tomatoes. Bring to a boil, stirring constantly until tomatoes are tender. Remove from heat and stir in onion, celery and tomatoes. Cook 5 minutes, stirring constantly.
Stir in beans, oregano, basil and salt. Cook 20 minutes, stirring occasionally. Let cool on wire rack. Remove top from cake (keep warm) and cool cake layer on wire rack.