Nothing can altogether overthrow and destroy [the church]. Its members may be persecuted, oppressed, imprisoned, beaten, beheaded, burned; but the true church is never altogether extinguished; it rises again from its afflictions; it lives on through fire and water. When crushed in one land it springs up in another. The Pharaohs, the Herods, the Neros, have labored in vain to put down this church; they slay their thousands, and then pass away and go to their own place. The true Church outlives them all, and sees them buried each in his turn. It is an anvil that has broken many a hammer in this world, and will break many a hammer still; it is a bush which is often burning, and yet is not consumed.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch	Soups	6	Servings

INGREDIENTS

6	sl	Bacon, chopped
2		Carrots, chopped
2		Stalks celery, chopped
2	cl	Garlic, minced
1		Onion, chopped
1		Sweet red pepper, chopped
2	cn	(each 14 oz.) black beans, drained and rinsed
4	c	Chicken stock
1	ts	Dried sage
1	ts	Red wine vinegar
1/2	ts	Pepper
1/4	ts	Salt

INSTRUCTIONS

In large saucepan or Dutch oven, cook bacon over high heat for about 5
minutes or until crisp.  Drain off all but 1 tbsp. fat from pan.
Reduce heat to medium; cook carrots, celery, garlic, onion and red
pepper for 5 minutes or until onion is softened.
Add black beans, chicken stock and sage; bring to boil.  Reduce heat,
cover and simmer for 20 minutes or until vegetables are tender.  Stir
in vinegar, pepper and salt.  Makes 6 servings.  Typed in MMFormat by
cjhartlin@email.msn.com  Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 9, 1999

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