1 pound pinto beans, sorted, washed and soaked in water for 12 hours or overnight
3 cloves garlic, peeled and crushed
1 large onion, peeled and chopped
1 ½ teaspoons cumin seed
1 teaspoon red pepper flakes
¼ cup chopped cilantro
2 teaspoons liquid smoke flavoring
4 cups finely chopped frozen kale, collards, or mustard greens, cooked
2 tablespoons olive oil
1 teaspoon salt
1 to 1 ½ tablespoons cider vinegar
pepper, to taste
2 cups of diced fresh tomato
½ cup low-fat yogurt