Name: Black Beans
Ingredients: 1 lb Black beans; 1 md To large onion; 1 md Green pepper; 3 Cloves garlic; 1 ts Oregano; 2 ts Salt; Pepper to taste; 1 ts Sugar; 1 ts Vinegar; 1/2 c Olive oil; 2 Bay leaves; 12 Green olives

Eternity is a sea without bottom and banks. After millions of years, there is not one minute in eternity wasted; and the damned must be ever burning, but never consuming, always dying, but never dead. The fire of hell is such, as multitudes of tears will not quench it, length of time will not finish it; the vial of God’s wrath will always be dropping upon a sinner. As long as God is eternal, He lives to be avenged upon the wicked. Oh eternity! Eternity! Who can fathom it? Mariners have their plummets to measure the depths of the sea; but what line or plummet shall we use to fathom the depth of eternity? The breath of the Lord kindles the infernal lake (Isa 30:33), and where shall we have engines or buckets to quench that fire? O eternity! If all the body of the earth and sea were turned to sand, and all the air up to the starry heaven were nothing but sand, and a little bird should come every thousand years, and fetch away in her bill but the tenth part of a grain of all that heap of sand, what numberless years would be spent before that vast heap of sand would be fetched away! Yet, if at the end of all that time, the sinner might come out of hell, there would be some hope; but that word “Forever” breaks the heart. “The smoke of their torment ascendeth up forever and ever.” What a terror is this to the wicked, enough to put them into a cold sweat, to think, as long as God is eternal, He lives forever to be avenged upon them!

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetable	8	Servings

INGREDIENTS

1	lb	Black beans
1	md	To large onion
1	md	Green pepper
3		Cloves garlic
1	ts	Oregano
2	ts	Salt
		Pepper to taste
1	ts	Sugar
1	ts	Vinegar
1/2	c	Olive oil
2		Bay leaves
12		Green olives

INSTRUCTIONS

Procedure to soften beans: Look through beans and discard any rocks and
ugly beans.
Using a pressure cooker (best method) - put the beans in the pot (spread
them on the bottom) and add enough water to have 2 fingers of water over
the beans. Add a big slice of the green pepper. Cover and cook for 20
minutes (this is 20 minutes after the pressure cap starts rocking)
Without pressure cooker - The night before, put beans in a pot and cover
with water just as in the pressure cooker method. Let sit overnight. Add a
big slice of green pepper and boil covered for about 2 hours until
softened.
After beans are softened: Sautee chopped onions, crushed garlic, chopped
peppers in olive oil. Add the sauteed mixture, pepper, oregano, bay leaves
and salt to beans. Cover (if you're using pressure cooker don't cook in
pressure, just cover the pot without tightening the cover like a normal
pot) and boil at low to medium heat for 1/2 hour. Don't let it full boil,
it has to be inbetween simmering and boiling. Add the olives and cook for
15 to 30 minutes more uncovered, until it reaches the consistency you want.
Some people like the water to thicken more than others, but keep in mind
that it will always thicken more after cooked and settled.
A couple minutes before they are done, add sugar, vinegar and more salt if
desired. Cook for a couple more minutes.  You will have to taste for salt
as you cook them, but for 1lb., 2 tsp should be enough.
If you want to double the recipe, you don't need to double the olive oil,
just add enough to be able to sautee the ingredients. You also don't need
to double the olives. You will probably need more than double the salt. And
for each lb. of beans you need 2 fingers of water over the beans (so 4
fingers for 2 lbs.).
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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