Name: Frijoles (Pinto Beans)
Ingredients: 1 1/2 lb Pinto beans; Salt pork; cubed; 1/2 ts Comino; 1 ts Black pepper; 1 ts Garlic powder; 1 cn Tomato sauce; 1 bn Cilantro; diced; Salt; to taste; 1 sm Clove garlic; 2 md Ripe tomatoes; 1 sm White onion

We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Crockpot, Beans	1	Servings

INGREDIENTS

1 1/2	lb	Pinto beans
		Salt pork; cubed
1/2	ts	Comino
1	ts	Black pepper
1	ts	Garlic powder
1	cn	Tomato sauce
1	bn	Cilantro; diced
		Salt; to taste
1	sm	Clove garlic
2	md	Ripe tomatoes
1	sm	White onion

INSTRUCTIONS

Soak beans in water at least 6 hours. Grind the garlic with comino and
pepper if you prefer. Before cooking, add salt pork, ground spices and
garlic clove to the beans. Cook beans in slow cooker at high until tender.
Be sure to check that they are always full with water. Once tender, lower
heat to medium low. Dice tomatoes and onion. Add to beans along with
cilantro. Let cook for 10 minutes and add tomato sauce and salt.
Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland
<kirkland@gj.net> on Dec 28, 1997

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