Explain the Gospel as perfectly as possible and they sadly just do not see it. The problem is not necessarily the presenter. The problem is definitely not the Gospel! Paul says in 2 Corinthians 4:4 that the Gospel is “the glory of Christ, who is the image of God.” That’s impressive, as good as it gets! But because of the spiritual blindness of the individual (2 Cor. 4:3-4), unable to see the Gospel’s greatness, there is simply no desire without God’s enabling power. And add to the blindness, a spiritually dead heart (Eph. 2:1), and there is absolutely no way a person on his or her own will ever desire Jesus Christ. In other words, people are not blinded because they chose to renounce the Gospel. Rather people renounce the Gospel because they are blinded by the evil one.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Soups	6	Servings

INGREDIENTS

2 1/2	c	Dried black beans; soaked overnight
1	lg	Ham hocks; Or 2 small
3	qt	Water; up To 3.5
3	tb	Olive oil
2	lg	Onions; up To 3
4		Cloves garlic
3	sm	Fresh green peppers; (jalapeanos if preferred)
8		Berries allspice coarsely crushed
2	ts	Brown sugar; (or 1 t of molasses)
3	tb	Tomato paste
3/4	c	Creme fraiche or sour cream

INSTRUCTIONS

Salt Grated rind and juice from one lemon
Put the drained beans and hock in a very large pan, cover with the cold
water and bring gradually to a boil. Leave to simmer while you prepare the
other ingredients.
In a frying pan heat the olive oil, then gently fry the onion, garlic and
chili with the allspice and lemon rind, stirring occasionally, until the
onions are translucent. Add this mixture to the beans and go on simmering
for 2 hours, by which time the beans should be tender. At this point add
the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add
salt if necessary.
Remove the hock, and pick off any meat. If you would like a smooth soup, as
mine (the author) was, process the mixture in batches and return with the
meat to the pan. Otherwise, for a rougher texture crush with a potato
masher. If the mixture seems too thick at this stage, add more water and
bring back to the boil for a minute or two.
Ladle the soup into bowls, with a spoonful or two of cream stirred in, and
serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark rum added towards the
end give a Bajan fillip.
NOTES : Arriving stiff and crumpled inside and out after an eleven hour
flight, this was my first taste of Bajan Cooking, and I ate it late at
night trying to imagine the sea beyond a dark frieze of langourous palms.
Dense but smooth, with a snap of chili, the soup was both homely and
exotic, and very restoring. Barbados produces splendid ham and bacon, and a
ham stock is what makes this different from other Carribean variants. Or,
as here, use a hock, soaked first to remove some salt. >From a book called
FOOD MAGIC by Jocasta Innes. Posted by Troy Wade. Courtesy of Fred Peters.
Recipe by: FOOD MAGIC by Jocasta Innes
Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on
Feb 25, 1998

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