Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Grains	French	Soup	8	Servings

INGREDIENTS

1	lb	(or so) black beans; soaked overnight and rinsed well
2	lg	Onions; chopped
3		Carrots; cut in halved slices
3		Celery stalks; chopped (up to)
2	tb	(heaping) chopped garlic (up to)
2	ts	Cumin (seed or ground)
1	ts	Ground coriander
		Salt to taste
		Cayenne pepper to taste

INSTRUCTIONS

Simmer the black beans, garlic, and veggies in 2-3 quarts of water until
reasonably tender.  Add the spices to taste and simmer 10-15 minutes
longer.
The veggies get a little dark-looking if added at the start, so
alternatively you can simmer the black beans until tender, saute the
chopped veggies in a little olive oil, and add them at the end with the
spices.
Another possible addition is a little sliced smoked sausage -- I use
turkey smoked sausage because it's lower in fat, but any would do.
Serve with cornbread or french bread.  This soup freezes well, and is
better the next day too.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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