Adapted from a recipe from a “Fast and Healthy” article by Maureen
 Fischer
 
 2 15 oz cans black beans, 1/2 cup water
 1/4 cup finely chopped onion, 2 garlic cloves minced
 1/4 teaspoon ground red pepper (we used more pepper)
 1/8 teaspoon of cumin, 1/4 cup nonfat plain yogurt,
 1/4 cup chopped tomato.
 
 In food processor combine 1 can undrained beans and water...blend at
 high speed til smooth.
 
 Spray medium nonstick saucepan with Pam and add onion and garlic...
 when they are crisp tender add pureed bean mixture remaining can of drained
 beans, red pepper and cumin. When it boils serve it topped with yogurt and
 tomato.