We are sometimes tempted to think that we get no good by our prayers, and that we may as well give them up altogether. Let us resist the temptation. It comes from the devil. Let us believe, and pray on. Against our besetting sins, against the spirit of the world, against the wiles of the devil, let us pray on, and not faint. For strength to do duty, for grace to bear our trials, for comfort in every trouble, let us continue in prayer. Let us be sure that no time is so well-spent in every day, as that which we spend upon our knees. Jesus hears us, and in His own good time will give an answer... He may sometimes keep us long waiting...but He will never send us empty away.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Apr95, Fatfree	3	Servings

INGREDIENTS

1		Bag frozen onion chunkies
1		Bag frozen bell pepper
		Strips (or chunkies, I can
		Get either)
2	cn	Small red beans (15_oz can)
2	cn	Black beans (15_oz can)
1/2	tb	Cumin
1/2	ts	Ground chipotle peppers
		(optional)
1/4	ts	Cayenne (less if you're not
		Into fire…)

INSTRUCTIONS

OPen the bag of onion into a non-stick pot.  Heat until translucent. Add
the pepper strips, heat until thawed.  Drain and rinse all the beans, add
them in.  Add about a cup of water, just so there are some juices. Heat
until hot.  Once hot, add the cumin, chipotle and cayenne (adjust the
seasonings for your own tastebuds).  Serve over brown rice.
Posted by fms@senie.com (Faith Senie) to the Fatfree Digest [Volume 17
Issue 7] Apr. 8, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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