Bajan Black Beans And Rice

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian		1	Servings

INGREDIENTS

1	T	Better Than Bouillon
		Vegetarian
3	c	Water
3		Cloves garlic, minced
1		Onion, chopped
1		Green bell pepper, chopped
1		Red bell pepper, chopped
1		Habanero pepper, minced
4		Tomatoes, from a can of
		whole tomatoes chopped
1	c	Brown rice, uncooked
3		Zucchini, chopped
2		Black beans, drained and
		rinsed
1	c	Frozen corn
1/2	c	Cilantro leaves, chopped

INSTRUCTIONS

I've posted the Bajan Beans and Rice recipe that I adapted from a
recipe of Gabe Mirkin's before. This is one of my most favorite
recipes and when I was making it today I found out halfway through
that I didn't have any canned white beans. I forgot that I had bought
some dried white beans intending to cook them up myself. No problem I
had two cans of black beans and so decided to try the recipe with
them. I liked it just as much and it made the dish even more  colorful.
The canned black beans I had weren't quite as mushy as the  white beans
I have used before -- the final product was less soupy.  For those who
may have missed the recipe, here it is again, this time  with black
beans:  Heat 3 cups of water and mix in bouillon. Set aside. Note: any
broth  may be used, I just happen to like Better Than Bouillon
especially.  Saute garlic, onion, and red, green, and habanero peppers
in 1/2 cup  of broth in large pot for 10 minutes. Add remaining broth,
tomatoes,  and rice and simmer covered for 15 minutes. Add zucchini and
simmer  for an additional 30 minutes. Stir occasionally to keep from
sticking. Add black beans, corn, and cilantro and cook an additional  5
minutes to heat through.  Freezes well.  Posted to fatfree digest V97
#302 by Michelle Dick  <artemis@rahul.net> on Dec 21, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2606 Calories From Fat: 112 Total Fat: 13.4g Cholesterol: 0mg Sodium: 3362.9mg Potassium: 6123.7mg Carbohydrates: 549.2g Fiber: 105.7g Sugar: 41.6g Protein: 101.3g