And as I looked upon that corpse [of Jesus], I heard a footstep, and wondered where it was. I listened, and I clearly perceived that the murderer was close at hand. It was dark, and I groped about to find him. I found that, somehow or other, wherever I put out my hand, I could not meet with him, for he was nearer to me than my hand would go. At last I put my hand upon my breast. “I have thee now,” said I; for lo! he was in my own heart! The murderer was hiding within my own bosom, dwelling in the recesses of my inmost soul. Ah! Then I wept indeed, that I, in the very presence of my murdered Master, should be harbouring the murderer, and I felt myself most guilty while I bowed over His corpse, and sang that plaintive hymn: “Twas you, my sins, my cruel sins, His chief tormentors were; each of my crimes became a nail, and unbelief the spear.” My sins were the scourges which lacerated those blessed shoulders, and crowned with thorns those bleeding brows. My sins cried, “Crucify him! Crucify him!” and laid the cross upon his gracious shoulders. His being led forth to die is sorrow enough for one eternity; but my having been His murderer is more, infinitely more grief, than one poor fountain of tears can express

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Alaskan, Beer, Crockpot	6	Servings

INGREDIENTS

1	lb	Red beans; cooked
1/2	lb	Ham; diced
1/2	lb	Hot link sausages; diced
3	md	Jalapeno chile pepper; diced fine
1	md	Onion; diced
1	tb	Creole seasoning
2		Bottles Alaskan Amber Beer
1/2	c	Celery; diced
1/2	c	Red bell pepper; diced

INSTRUCTIONS

In a crockpot or a heavy 3 quart pan place all the ingredients except the
beans to a boil and simmer for an hour or two. Add the beans and simmer for
another hour or two. Mash a few of the beans with a spoon to thicken the
liquid..
Do not use a creole seasoning made with salt. The sausage and ham provide
salt, and more may be added at the table.
Add additional peppers if desired. Serve with rice.
A table of tomato paste may be added near the end of the cooking time.
NOTES : Beans can be cooked to minimize the undigestable sugars that cause
gas.  Put the beans in a pan and cover with water to 2 inches over the dry
beans.  Heat to boiling.  Turn off the heat.  Allow the beans to swell for
about an hour.  Drain the water off and refill with water to cover the
beans. Bring to a boil and allow to set over night or for several hours.
Drain the beans and refill with water to cover and simmer until tender
(about 1 hour). Drain the beans and use in recipes calling for cooked
beans.
Recipe by: Ken Vaughan
Posted to MC-Recipe Digest V1 #949 by Ken Vaughan <kvaughan@ptialaska.net>
on Dec 7, 1997

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