Name: Five Bean Soup
Ingredients: 1/2 c Navy beans; dried; 1/2 c Lima beans; white dried; 1/2 c Chick peas; dried (garbanzo); 1/2 c Red beans; dried (kidney); 1/2 c Black beans; dried; 3 1/2 c Water; or beef stock; Salt; to taste; 2 tb Vegetable oil; 1 Onion; chopped; 2 tb Dry sherry; 3 cl Garlic; minced; 1 Green bell pepper; cored, seeded; 1 Carrot; diced; 1 Celery; diced; 1 1/2 ts Cumin; ground; 1 ts Coriander seeds; coarsely ground; 1 ts Orange peel; grated; 1/4 ts Freshly ground pepper; 1/4 ts Red pepper flakes; optional; Rice; freshly cooked -optional---; Sour cream; or yogurt; Cilantro; fresh, chopped

On March 6, 1857, the Supreme Court, in Dred Scott vs. Stanford, ruled that no act of Congress or territorial legislature could make laws banning slavery. The fundamental argument was that slaves are not free and equal persons but the property of their masters. The ruling is analogous to Roe vs. Wade because today no state may make a law banning abortion to protect the unborn. The argument is similar: basically because the unborn are at the sovereign disposal of their mothers and do not have personal standing in their own right. There was no consensus in this country on the personhood and rights of salves. We were split down the middle. But the issue was so fundamental that the states went to war, and in the end the Lincoln administration overturned the Dred Scott decision. And today, 130 years later, we look back with amazing consensus and marvel at the blindness of our forefathers.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy	Vegetarian	Beans, Soups, Vegetarian	6	Servings

INGREDIENTS

1/2	c	Navy beans; dried
1/2	c	Lima beans; white dried
1/2	c	Chick peas; dried (garbanzo)
1/2	c	Red beans; dried (kidney)
1/2	c	Black beans; dried
3 1/2	c	Water; or beef stock
		Salt; to taste
2	tb	Vegetable oil
1		Onion; chopped
2	tb	Dry sherry
3	cl	Garlic; minced
1		Green bell pepper; cored, seeded
1		Carrot; diced
1		Celery; diced
1 1/2	ts	Cumin; ground
1	ts	Coriander seeds; coarsely ground
1	ts	Orange peel; grated
1/4	ts	Freshly ground pepper
1/4	ts	Red pepper flakes; optional
		Rice; freshly cooked -optional—
		Sour cream; or yogurt
		Cilantro; fresh, chopped

INSTRUCTIONS

Rinse and sort beans. Place beans in large pot; add enough cold water to
cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add
3-1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers.
Cover and cook until beans are tender, stirring occasionally, about 1-1/2
hours. Season to taste with salt. Heat oil in heavy skillet over low heat.
Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring
occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and
coriander. Cover and continue cooking until vegetables are tender, stirring
occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in
orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place
rice in bowls. Spoon soup over. Top each with dollop of sour cream or
yogurt. Garnish with chopped cilantro and serve. Serves 6.
Recipe by: Bon Appetit, October, 1987
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998

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