Let us but feel that He has His heart set upon us, that He is watching us from those heavens with tender interest, that He is following us day by day as a mother follows her babe in his first attempt to walk alone, that He has set His love upon us, and in spite of ourselves is working out for us His higher will and blessing, as far as we will let Him – and then nothing can discourage us.
Drain the soaked beans, cover with water, add some salt, bring to a
boil & simmer until tender. Drain, rinse & cool, covered, in the
refrigerator.
While the beans are cooking, mix together the other ingredients to
make into a marinade. Mix the marinade with the cooled beans. Cover
& leave in the refrigerator for 1 to 2 days. Serve as part of an
hors d'ouevre selection or as a salad with lettuce.
VARIATION: Substitute pigeon peas with chick peas, black-eyed peas,
small white or red beans.
In place of the canned tomatillo, use a fresh one, boiled until
tender & mashed.
Virginie & George Elbart, "Down-Island Caribbean Cookery"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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