1 pound pinto beans, sorted, washed and soaked for 12 hours or overnight
1 large onion, peeled and chopped
3 cloves garlic, peeled and crushed
1 1/2 teaspoon cumin seed
1 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 teaspoon liquid smoke flavoring
4 cup finely chopped frozen kale, collards or mustard greens, cooked until tender
2 Tablespoon olive oil
1 teaspoon salt
1 - 1 1/2 Tablespoons cider vinegar
Pepper, to taste
2 cups diced fresh tomato
1/2 cup low-fat plain yogurt
Drain beans; place in heavy, deep, non-aluminum saucepan.
Add onion, garlic, cumin seed, red pepper flakes and enough water to cover by 2 inches.
Over high heat, bring water to boil, then lower to medium-low and simmer, covered, about 1 to 1 1/2 hours. (Add more water as needed).
Stir often and cook until beans are tender.
Carefully purée about half the cooked bean mixture in a blender.
Return puréed beans to the saucepan with the other beans.
Add cilantro and smoke flavoring.
Continue to cook for 10 to 15 minutes, covered. (If necessary, add water or low sodium chicken broth to thin soup).
Meanwhile, cook frozen kale (or other greens) as directed on the package.
Toss olive oil into cooked greens.
Season to taste with salt and vinegar.
Stir cooked, seasoned greens into the soup.
Season soup with ground pepper to taste.
Spoon hot soup into bowls.
Top each serving with 1/4 cup chopped tomatoes and 1 Tablespoon of yogurt.