Name: Black Bean Soup Chipotle "Smoke"
Ingredients: 1 lb Dried black beans; 2 tb Extra virgin olive oil; 1 Clove (large) garlic; crushed; 3 qt Water; (see note); 2 Bay leaves; 1 sm Dried red Chipotle chili pepper; 2 tb Ground cumin; 1 tb Dried oregano; 4 Sprigs cilantro; large, whole; 4 tb Flat leaf parsley; chopped; Salt and pepper; 1 Red bell pepper; 1/4-inch dice; 2 tb Brown sugar; 2 tb Dry sherry; 2 ts Fresh lime juice; 1/4 c Cilantro; chopped; Cooked rice; Lime slices; Sour cream

Proverbs 1:7, 'The fear of the LORD is the beginning of knowledge; fools despise wisdom and instruction' (cf. 9:10). Do you see an interesting connection? Knowledge of the Lord's ways dispels fear, but the beginning of knowledge is fearing the Lord? Could it be the more we fear displeasing God and approach Him with reverential awe, the greater He will appropriate Himself in our lives? And the more we have of God, the less we will battle the short-lived, trivial fears of the world? Could it be that if we fear God there will be no one and nothing else left to fear? Wasn't this the teaching of Jesus? 'Do not fear those who kill the body but are unable to kill the soul; but rather fear Him who is able to destroy both soul and body in hell' (Mt. 10:28).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Vegetable	6	Servings

INGREDIENTS

1	lb	Dried black beans
2	tb	Extra virgin olive oil
1		Clove (large) garlic; crushed
3	qt	Water; (see note)
2		Bay leaves
1	sm	Dried red Chipotle chili pepper
2	tb	Ground cumin
1	tb	Dried oregano
4		Sprigs cilantro; large, whole
4	tb	Flat leaf parsley; chopped
		Salt and pepper
1		Red bell pepper; 1/4-inch dice
2	tb	Brown sugar
2	tb	Dry sherry
2	ts	Fresh lime juice
1/4	c	Cilantro; chopped
		Cooked rice
		Lime slices
		Sour cream

INSTRUCTIONS

From: PatH <[email protected]>
Date: Thu, 25 Apr 1996 16:25:13 -0700 (PDT)
Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
1. Sort beans, discard stones. Soak overnight, covered with 2 inches of
water. Drain the beans and rinse several times in cold water. Set aside.
2. Place oil in large, heavy pot over medium heat, add onion, cook 15
minutes, or until wilted, adding the garlic during the last 5 minutes.
3. Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
Gently bruise the cilantro sprigs. Tie them together and add to the pot
along with 2 tablespoons chopped parsley.
4. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2
hours, reducing the heat if necessary. Skim any foam that rises to the
surface.
5. Discard the cilantro and bay leaves. Remove 2 cups of the soup along
with any garlic pieces and puree. Stir the puree back into the soup. Season
with salt and pepper.
6. Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and
the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with
lime, a drizzle of sherry, some sour cream.
Chipotles, Dried. Rehydrate the way we do dried tomatoes. Pickled.
Big-green ones are a new variety (ap 96)
Note: For extra flavor, a low or no sodium broth may be used instead of or
for some of the water.
NOTES : "If you miss the flavor of a ham bone, a canned chipotle chili can
help."
[email protected]
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