Name: Bean Stew
Ingredients: 1 c Dried beans; 4 c Boiling water; 1 lb Beef stew meat; cut in 1" cubes; 2 tb Oil; 1 lg Onion; chopped coarsely; 2 lg Potatoes; pared & cubed; 3 Ribs celery; cut in 1" slices; 3 md Carrots; pared & sliced; 1 c Corn; fresh or frozen; 1 ts Curry powder or Berbere; 1 1/2 ts Salt; 1 c Boiling water; 1/2 lb Brussel sprouts; fresh or frozen

A ministry mentor, John MacArthur, has said to me on numerous occasions that “when a man falls, he doesn’t fall far.” In other words, a serious breach of leadership integrity does not occur in a vacuum. Men who have, by the grace of God, forged a pattern of moral veracity are not suddenly seduced by a life of lies and hypocrisy. Betrayal of this sort slowly percolates out of the heart over time with a host of smaller, virtually undetected compromises. When an integrity scandal breaks, the fall of that leader is more like a short hop!

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Poultry	6	Servings

INGREDIENTS

1	c	Dried beans
4	c	Boiling water
1	lb	Beef stew meat; cut in 1" cubes
2	tb	Oil
1	lg	Onion; chopped coarsely
2	lg	Potatoes; pared & cubed
3		Ribs celery; cut in 1" slices
3	md	Carrots; pared & sliced
1	c	Corn; fresh or frozen
1	ts	Curry powder or Berbere
1 1/2	ts	Salt
1	c	Boiling water
1/2	lb	Brussel sprouts; fresh or frozen

INSTRUCTIONS

Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two
minutes. Remove from heat and let stand covered for one hour. Brown meat in
hot oil; add onion and cook until brown. Add meat and onion mixture and all
other ingredients (except Brussel Sprouts) to the beans; add one cup
boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes.
see also: Traditional African Cooking by Ola Olaore, published by Foulsham
&Co, Ltd. 1990
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