For this implicit faith and total resignation of ourselves to the adorable Providence of God, willing nothing but what he wills, and because he wills it, is a state of mind whose excellency I cannot represent to you; it...makes our weakness as serviceable to us as our strength... Let me, therefore, entreat you to put on this temper; to lay hold of it with all your might; to make everything you hear or see or find in yourself, the world, religion, or Providence, so many fresh occasions of committing yourself to God by a faith without any bounds, a resignation without any reserve.

William Law

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Vegetable	6	Servings

INGREDIENTS

1	lb	Dried black beans
2	tb	Extra virgin olive oil
1		Clove (large) garlic; crushed
3	qt	Water; (see note)
2		Bay leaves
1	sm	Dried red Chipotle chili pepper
2	tb	Ground cumin
1	tb	Dried oregano
4		Sprigs cilantro; large, whole
4	tb	Flat leaf parsley; chopped
		Salt and pepper
1		Red bell pepper; 1/4-inch dice
2	tb	Brown sugar
2	tb	Dry sherry
2	ts	Fresh lime juice
1/4	c	Cilantro; chopped
		Cooked rice
		Lime slices
		Sour cream

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Thu, 25 Apr 1996 16:25:13 -0700 (PDT)
Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
1. Sort beans, discard stones. Soak overnight, covered with 2 inches of
water. Drain the beans and rinse several times in cold water. Set aside.
2. Place oil in large, heavy pot over medium heat, add onion, cook 15
minutes, or until wilted, adding the garlic during the last 5 minutes.
3. Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
Gently bruise the cilantro sprigs. Tie them together and add to the pot
along with 2 tablespoons chopped parsley.
4. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2
hours, reducing the heat if necessary. Skim any foam that rises to the
surface.
5. Discard the cilantro and bay leaves. Remove 2 cups of the soup along
with any garlic pieces and puree. Stir the puree back into the soup. Season
with salt and pepper.
6. Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and
the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with
lime, a drizzle of sherry, some sour cream.
Chipotles, Dried. Rehydrate the way we do dried tomatoes. Pickled.
Big-green ones are a new variety (ap 96)
Note: For extra flavor, a low or no sodium broth may be used instead of or
for some of the water.
NOTES : "If you miss the flavor of a ham bone, a canned chipotle chili can
help."
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #59
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“No one understands like Jesus”