I hear men praying everywhere for more faith, but when I listen to them carefully, and get to the real heart of their prayer, very often it is not more faith at all that they are wanting, but a change from faith to sight. Faith says not, “I see that it is good for me, so God must have sent it,” but, “God sent it, and so it must be good for me.” Faith, walking in the dark with God, only prays Him to clasp its hand more closely.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Soups &, Stews	8	Servings

INGREDIENTS

8		Jalapeno chiles; stems and
		Removed; chopped
1	tb	Dried crushed red chile; seeds included
2	c	Black beans; sorted and
2	tb	Bacon fat or vegetable oil
2	md	Onions; chopped
40	ml	Garlic; minced
1	lg	Ham hock
1	c	Canned tomatoes; chopped
2	ts	Ground cumin
1	ts	Ground epazote (optional)
1	ts	Ground coriander
1/4	ts	Ground cloves
1	tb	Red wine vinegar
1	c	Water
3	tb	Tequila (optional)
		Sour cream for garnish

INSTRUCTIONS

Cover the beans with water and soak overnight, or quick soak them.
Saute the onion and garlic in the bacon fat until soft.
Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil.  Reduce the heat and simmer for 2-3 hours or until
the beans are soft.
Remove the ham hock and shred the meat.
Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened to
the desired consistency.
Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.
Serving Suggestions:  Serve as a lunch entree with warmed flour tortillas
and a citrus salad.
Source:  "The Whole Chile Pepper Book,"  by Dave DeWitt and Nancy Gerlach,
1990.  Little, Brown and Company.

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