God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
For the Almighty God, who, as even the heathen acknowledge, has supreme power over all things, being Himself supremely good, would never permit the existence of anything evil among His works if He were not so omnipotent and good that He can bring good even out of evil.
Fresh epazote* sprigs; (pungent mexican herb) or 1 teaspoon dried epazote, crumbled, if desired
1
ts
Salt
6
Bacon slices
2
c
Tomato salsa; (homemade or store bought)
1/2
c
Beer
INSTRUCTIONS
*Kitchen Market - 888-468-4433
Pick over beans. In a large bowl soak beans in cold water to cover by
2-inches for 1 day.
Drain beans and halve onion. In a 5 quart kettle simmer beans, lard or oil,
onion, and epazote, if using, in water to cover by 2-inches, covered, 45
minutes, or until beans are almost tender. Add salt and simmer beans until
just tender, about 15 minutes more. Beans may be prepared up to this point
2 days ahead and chilled in cooking liquid, covered. Drain beans in a
colander.
Chop bacon and in a large heavy skillet cook over moderate heat, stirring,
until browned. Add beans, salsa, beer, and salt to taste and cook,
stirring, until most of liquid evaporates, about 10 minutes. Beans may be
made 2 hours ahead and kept at cool room temperature. Reheat beans before
serving.
Yield: 16 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9034
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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