1 medium potato (8 oz), peeled and cubed
1/4 c. olive oil
2 c. Spanish onion, diced
8 large cloves fresh garlic, minced
1 15-oz.can white kidney or cannelloni beans
2 Tbsp. fresh oregano, chopped
2 tsp. fresh thyme leaves
freshly ground black pepper to taste
1/4 c. plain yogurt
In a sauce pan, boil the potato in salted water until fork tender, then drain.
Preheat a sauté or fry pan on medium heat until the rim of the pan is hot to the touch. Add the olive oil and heat for an additional minute.
Add the onions and garlic and sauté until onions are translucent.
Add the potato, beans, herbs and pepper to the pan and sauté briefly.
Remove the pan from the heat and transfer the mixture to a bowl.
Add the yogurt and mash with a potato masher until just a few lumps remain.
Refrigerate the mixture for at least one hour before serving.
Serve with grilled sour dough or other firm bread, toasted pita triangles or your favorite raw vegetables.