Bow Ties With White Beans, Arugula And Sun-dried Tomatoes

The doctrine of Lordship Salvation views saving faith neither as passive nor fruitless. The faith that is the product of regeneration, the faith that embraces the atoning sacrifice of Jesus on the cross energizes a life of love and obedience and worship. The controversy is not a dispute about whether salvation is by faith only or by faith plus works. All agree that we are saved by grace through faith, apart from works (Eph. 2:8-10). But the controversy is about the nature of the faith that saves. According to Lordship Salvation, Sola fides iustificat (faith alone justifies), sed non fides quae est sola (but not the faith which is alone).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Italian/tus, Main dishes, Pasta	4	Servings

INGREDIENTS

1/4	lb	Dried cannellini or Great
		Northern beans, about 1/2
		Cup
3		Cloves garlic, 1 left whole
2		Minced
1	t	Dried thyme
2		Bay leaves
1 1/2	t	Salt
3	T	Olive oil
1		Onion, chopped
2		Sun-dried tomatoes
		Chopped
1/4	t	Red pepper flakes
3/4	lb	Bow ties
3/4	lb	Arugula, stems removed
		Chopped
1/4	c	Grated Parmesan cheese
1	T	Red-wine vinegar

INSTRUCTIONS

In a medium saucepan, soak the beans overnight in plenty of water.  Or
cover the beans with water. Bring to a boil. Remove the pan from the
heat and let the beans soak for 1 hour.  Drain the beans.  Return them
to the saucepan and add cold water to  cover by 2 inches.  Add the
whole garlic clove, the thyme and bay  leaves. Simmer the beans,
partially covered, until almost tender,  about 1 hour. Add 1/2 teaspoon
of the salt and cook the beans until  tender, about 15 minutes longer.
Drain. Discard the garlic clove and  bay leaves.  In a large frying
pan, heat the oil over moderately low heat. Add the  minced garlic and
the onion and cook, stirring occasionally, until the  onion is
translucent, about 5 minutes.  Add the beans, sun-dried  tomatoes,
red-pepper flakes and the remaining 1 teaspoon salt.  Cook  until the
beans and tomatoes are heated through, about 2 minutes.  In a large pot
of boiling, salted water, cook the bow ties until just  done, about 15
minutes.  Reserve about 2 tablespoons of the pasta  water. Drain the
bow ties and return them to the hot pot.  Add the  bean mixture, pasta
water, arugula, Parmesan and vinegar and toss.  Beans and Salt: Salt
and acidic ingredients, such as tomatos and  vinegar, make it difficult
for dried beans to absorb liquid.  This  means that dried beans must
always be cooked until soft in unseasoned  water. Otherwise, they
remain tough.  But don't forget the salt  completely. When the beans
are almost done,  season them for optimum  flavor.  Posted to MC-Recipe
Digest V1 #156  Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)  From:
HP_WALLS@WOCO.OHIO.GOV  Recipe By     : Food & Wine

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 303 Calories From Fat: 124 Total Fat: 14g Cholesterol: 19.1mg Sodium: 1295.2mg Potassium: 686.6mg Carbohydrates: 35.8g Fiber: 5.3g Sugar: 6.9g Protein: 11g