Feijoada (brazilian Black Bean Stew)

How would we feel if we pray on Wednesday nights for revival, but it comes to a church down the road? How would we feel if another church is baptizing more converts? How would we feel if the decrease in our ministry might be needed for great success elsewhere in the church? I can provide countless examples, but the point is clear. Are we in this for ourselves – Grace Bible Church, our family our own identity, own kingdom – or are we solely about the Lord’s glory and ultimately His kingdom? Pride is all about me and my circles. Humility is all about Christ and being content if He receives all the glory, even if that means my actions are unappreciated or overlooked.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Brazilian		1	Servings

INGREDIENTS

3		Black beans
1/4	c	Vegetable broth
1		Onion, diced
2		Green peppers
1	c	Canned diced tomato
6		Cloves garlic, minced
4		Potatoes, chopped
4		Carrots, diced
2	t	Dried lemon thyme, or any
		dried thyme
3	t	Ground cumin
2	t	Salt or to taste
1	t	Pepper or to taste

INSTRUCTIONS

I sent the previous recipe with spinach and was typing one with black
beans. so let's try again. Adapted from Vegetarian Times Vegetarian
Entertaining.  In a large saucepan, saute vegetables over medium heat
for about 10  minutes. Add beans and their liquid and 2 cups of water
plus the  thyme, cumin, and salt and pepper. Cook uncovered over medium
heat,  stirring ocassionally, for 50-60 minutes. Serve over yellow
rice.  Posted to fatfree digest by <JBennicoff@aol.com> on May 30, 1998

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”