Never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Cuban	Main dish, Cuban, Vegetarian	6	Servings

INGREDIENTS

14	oz	Dried black beans
2	qt	Water
1/8	ts	Baking soda
1/2	ts	Ground oregano
2	ts	Ground cumin
1		Green pepper, quartered
1/2		Onion, finely chopped
3	tb	Minced garlic
1/4	c	Olive oil
3	tb	Cider vinegar
1/4	c	Sherry wine
		Salt, to taste

INSTRUCTIONS

Rinse beans and discard any stones. In a large pot, soak beans overnight in
water with baking soda, oregano, cumin and green pepper. The next day, add
onion, garlic, olive oil, cider vinegar, sherry and salt to the water and
cook on medium-low heat for about 3 hours or until the beans are very
tender and liquid is reduced and somewhat thickened. Make sure liquid in
pot does not entirely boil away.  To prevent beans from burning, add more
water when necessary.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”