This Passover [just before our Lord’s sacrifice], after 1500-plus years of Passovers, was the last divinely sanctioned and authorized Passover ever held. Any Passover ever celebrated after this one is not authorized by God. It is a remnant of a bygone economy, of an extinct dispensation, of a covenant no longer in vogue. It is vestigial. It serves no significant purpose. Jesus here celebrated the Passover as a way to bring it to its end. The bell tolled in the upper room for the old economy. Christ ended the long years of Passover and began a new memorial feast which He begins to institute in verse 26 [of Matthew 26]. And this new feast is the feast not of the old economy but the new economy, not the old covenant but the new covenant, not the Old Testament but the New Testament, not looking to a lamb in Egypt but a Lamb of God on a hill of Calvary. So, Jesus ends the old before He begins the new. And after having drawn the curtain on the Passover of the old economy, He institutes the feast of the new.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains		Salad	6	Servings

INGREDIENTS

1	lb	Black beans
		Coarse salt; to taste
2		Red bell peppers
1		Yellow bell pepper
2		Jalapeno peppers
1		Clove garlic; crushed
2/3	c	Virgin olive oil
1		Lime; juice only
1/2	c	Fresh orange juice
		Freshly ground pepper; to taste
6		Scallions
1/2	c	Coriander leaves; chopped

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@salata.com>
Date: 20 Jun 95 08:08:13 -0800
Responding to: mmeahan@aol.com (Mmeahan) Soak the beans in cold water to
cover overnight. Drain. Cover with fresh cold water. Simmer gently for
about one hour or more (depending on the age of the beans), adding salt
after the first 30 minutes. Cut the peppers into quarters or eighths.
Remove the seeds and veins. Place them skin side up on foil on a rack.
Broil until the skins blister and blacken. Place the peppers in a sealed
plastic or paper bag. Set aside to cool. Remove the skins with your
fingers. Chop the peppers. Place them in a large serving bowl. Seed,
de-vein and chop the jalapeno chilies. Add to the bowl. Make the dressing
while the beans are cooking. Place the garlic in a small jug or cup. Add
the oil, lime and orange juices. Mix well. Season to taste. Drain the
beans.  Place them in the serving bowl with the peppers. Remove the garlic
from the dressing. Add the dressing while the beans are still warm. Toss
well and when the beans have cooled. Add the scallions and coriander.
Correct seasoning. Serve.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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