This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2		To 3 cups of regular dried
		Black beans
1	lg	Red pepper, diced
1	lg	Green pepper, diced
2		To 3 finely chopped carrots
2		To 3 cloves of garlic
1/2	c	Finely chopped fresh
		Cilantro or fresh parsley
1/2	c	Rice wine vinegar
3	tb	Water
1	tb	Ground cumin (more if
		Desired)
	x	Dash of hot red pepper
		Flakes
	x	Dash of salt (if desired)

INSTRUCTIONS

Pick through beans and soak overnight with plenty of water tocover. In the
morning, drain the beans and add fresh water to cover.
Place beans over heat.  Add one clove of garlic and bring to a moderate
boil.  Cook beans for approximately 30-45 minutes until beans are tender
but NOT SOFT and mushy. The beans should be firm enough to hold their
shape.  Keep a close eye on their progress.
When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.
While beans are cooking, chop and dice the red and green peppers and
carrots.  Add them to the beans.  In a 2-cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients.  Mince the remaining garlic and add it to the rice vinegar
dressing. Stir well to combine ingredients.
Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg warm
beans with dressing enhances the flavors more than if using cold beans.
The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about any salad
dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially
when combined with the cumin.  Try to use fresh cilantro. Dired cilantro
just does not have the same impact. You can substitute fresh parsley if
desired.
Serve the bean salad over rice and spoon a little dressing over it. The red
and green peppers add beautiful color and contrast nicely with the black
beans and cilantrol.  Together it makes for an attractive presentation on
the plate.
Enjoy.  I really get a lot of very useful information from this list. I
especially lovetrying the recipes.
From: Paula Hollis <P_HOLLIS@unhe.unh.edu>. Fatfree Digest [Volume 10 Issue
16] Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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