Satan is so wily, his agents so surround us, their designs are so masked, their language so plausible, their manners so insinuating, their appearance often so imposing, their arguments so subtle, their activity so unwearied, their insight into our weaknesses so keen, their enmity against Christ and His gospel so implacable, their lack of all principle and all honesty so thorough, that the net may be drawing around us, before we have the slightest suspicion of these infernal plots being directed against us!

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soups	6	Servings

INGREDIENTS

1	lb	Dried black beans
2		Smoked ham hocks
3	c	Chicken stock
4		Coarsely chopped carrots
3		Coarsely chopped onions
3		Coarsely chopped celery
1	tb	Chopped jalepeno pepper
3		Garlic cloves
1	ts	Cumin
1	c	Dry sherry
1		Lime (juice)

INSTRUCTIONS

To soak beans quickly, cover them with generous amount of water, cover pot,
bring water to boil and boil 2 minutes. Remove cover and allow beans to sit
in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots,
onions, celery, and garlic until onions are golden. Add cumin and
jalepenos. When beans are ready to cook, add ham hocks to beans along with
sauted vegetables, and chicken broth and enough water to cover. Cook for 1
1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking
liquid.
Puree beans and vegetables.  Add sherry and lime juice and enough of the
reserved liquid to make a thick soup. Can be served with chopped corriander
or sour cream or lemon slice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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