Much zeal is shown for the freedom of man’s will; little jealousy seems to be left for the freedom of God’s will. Men insist that it is unjust and tyrannical in God to control their wills, yet see nothing unjust, nothing proud, nothing Satanic in attempting to fetter and direct the will of God. Man, it seems, cannot have his own foolish will gratified, unless the all-wise God will consent to relinquish His! Such are some of the steps in the march of Atheism. Such are the preparations making in these last days by the wily usurper for dethroning the Eternal Jehovah.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains		Soup, *sent, Lowfat	8	servings

INGREDIENTS

6	c	Cooked black beans
1 1/2	tb	Cumin seed
1 1/2	tb	Dried oregano
3	tb	New Mexico chili powder; to taste
1/2	ts	Cayenne
1	ts	Paprika; or more
1	tb	Virgin olive oil; full-flavored
3	c	Sweet onions; chopped
3	ts	Minced garlic; or less
4	c	Chopped tomatoes; canned, drain and reserve the juice
1	ts	Chipotle pepper; with adobo sauce, chopped, or more
1	tb	Fresh lime juice; or malt vinegar
1/4	c	Chopped fresh cilantro; (coriander)
		Cornbread mix; Callender's®, see cooks note
1/4	c	Corn kernels; or more

INSTRUCTIONS

In a small skillet, combine cumin seed, oregano, chili powder,
cayenne and paprika (hot or sweet). Place over medium heat and toast,
shaking the pan constantly (if it starts to burn, it IS!), until
fragrant, up to 5 minutes.
Remove from skillet onto a plate (paper works) and allow to cool.
Transfer to a mortar and grind the cumin seed. Set aside.
In a large, heavy pot (for the beans) heat the oil and add the onion;
saute until soft; about 4 minutes. Add garlic and the spices; and
warm about 1 minute. Add the tomatoes and chipotle; bring to a boil;
reduce heat; simmer for bout 15 minutes. Add juice from the canned
tomatoes if necessary to help create a sauce.
Add the beans, and more tomato juice and water to cover the beans
barely. Simmer until the mixture is well flavored: 20 to 30 minutes.
Remove the chili from the heat; stir in the lime juice and chopped
cilantro.Depending upon how "soupy" the beans are, use slotted spoon
to portion stew to oven-proof (1-1/2 cup) bowls.
Top with corn meal mixed according to the package, adjusted for the
added corn kernels. COOKS-NOTE Or top with corn kernels and sprinkle
1 or 2 tablespoons of cornmeal (dry) on top.
NUTRITION est by mastercook - 237 cals, 3g fat (12% cff)
Recipe by: James McNair's Beans & Grains (1997)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
26, 1999, converted by MM_Buster v2.0l.

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