Caribbean Squash And Sweet Potato Stew

I’m tired of hootenanny religion, the new brand of Christianity that pagans do not feel embarrassed to join. I’m tired of Batman, the Beatniks, the Beatles, the “God is dead” movement, the new morality, situation ethics, existentialism, and the latest theological aberration out of Germany. If my faith were so weak that a professor down in Georgia could shake it, I’d get another kind. I’m tired of hearing in our church bodies that we must get away from our humble beginnings, shake the hayseed out of our hair, and come of age. I hear a lot today about grandstand seats in glory, but I don’t hear much about the baptism of Christ’s suffering. We’re wearing a lot of medals these days, and not many scars.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Vegetarian	1	Servings

INGREDIENTS

Ingredients

INSTRUCTIONS

medium onions, finely sliced 1 cup water or vegetable broth 1 clove
garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp.
ground allspice 1 16-ounce can tomatos 1 small butternut squash  (about
1 1/2 lbs.), peeled, seeded, cut into small chunks 1 pound  sweet
potatos, peeled and cut into small chunks pepper to taste 1  16-ounce
can black beans, drained 2 sprigs parsley, finely chopped,  for garnish
1-2 limes, cut in wedges, for garnish Saute onions in  water or
basalmic vinegar.  Add remaining ingredients, except black beans,
parsley, limes. Cover  cook on medium low heat until squash and potatos
are cooked, about 20  minutes.  About 10 minutes before serving, add
black beans and cook to heat  through.  Serve over rice, with parsley
sprinkled over top for garnish, and a  squeeze of lime.  Enjoy!
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