It is no secret that Christ’s Church is not in good health in many places of the world. She has been languishing because she has been fed, as the current line has it, “junk food;” all kinds of artificial preservatives and all sorts of unnatural substitutes have been served up to her. As a result, theological and biblical malnutrition has afflicted the very generation that has taken such giant steps to make sure its physical health is not damaged by using foods or products that are harmful to their bodies. Simultaneously a worldwide spiritual famine resulting from the absence of any genuine publication of the Word of God (Amos 8:11) continues to run wild and almost unabated in most quarters of the Church.

Walter Kaiser

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2	c	Dried black beans, about 12 ounces sorted and soaked overnight
5	c	Cold water
1		Fresh oregano or marjoram sprig
3		Fresh sage leaves
1		Bay leaf
1/2	md	Yellow onion, diced, about 1 cup
		Salt
3		Cloves fresh garlic, finely chopped
1 1/2	ts	Cumin seed, toasted and ground
1	ts	Dried oregano
2	tb	Ancho Chile Puree
1/2	ts	Chipotle Puree
1/4	c	Fresh orange juice
		Rice wine vinegar
2	tb	Coarsely chopped cilantro, (fresh coriander)

INSTRUCTIONS

http://www.lowfatlife.com/chipotle.htm
Drain and rinse the soaked beans; place them in a large saucepan with the
water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then
reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to
35 minutes. While the beans are cooking, water-saute the onion and 1/2
teaspoon salt over medium heat until the onion softens, about 5 minutes,
then add the garlic, cumin, and dried oregano. Keep the onion on very low
heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and
the chile purees. Cook, uncovered, over medium-low heat for 20 to 30
minutes. If the beans need more liquid, add a little water to keep the dish
saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just
before serving. Add salt to taste and a splash of vinegar if needed. For
spicier beans, add more of the Ancho and Chipotle purees.
Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft.
Remove seeds if you want a miler puree. Place soaked chilies in a food
processor and add enough of the soaking water to make a thick puree.
Posted to EAT-L Digest 06 Sep 96
From:    "~REality" <Ausetkmt@CRIS.COM>
Date:    Sat, 7 Sep 1996 19:06:45 -0700

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”