Name: Frijoles Rancheros
Ingredients: 2 c Dried pinto beans - wash and soak overnight in 6 - 8 cups water; 2 md Yellow onions; chopped; 1 sm Carrot; chopped; 1 ts Finely chopped garlic; 1 Bay leaf; 1/4 c Vegetable oil; 2 lg Ripe tomatoes; chopped (or 1/4 c. tomato paste); 2 ts Sea salt or 4 tsp. coarse salt; 1 tb Chili powder (molido); 1 cn Chopped green chiles (optional)

Will hell be everlasting? All the way back in the Old Testament, Daniel 12:2, “Many of those who sleep in the dust of the ground will awake, these to everlasting life, but the others to disgrace and everlasting contempt.” Matthew 25:46 “These will go away into eternal punishment, but the righteous into eternal life.” In this verses, the word translated “eternal” is the same one used for both heaven and hell. Heaven and hell parallel each other for eternity. They both stand or fall together. Jesus in Matthew 18:8 calls hell and “eternal fire.” Three times, Mark says of those in in hell, “Their worm will not die” (Mk. 9:44, 46, 48; cf. Isa. 66:24). When Jude speaks of false teachers in hell he says “for whom the black darkness has been reserved forever” (Jude 13). 2 Thessalonians 1:9, “These will pay the penalty of eternal destruction, away from the presence of the Lord and from the glory of His power.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables			1	Servings

INGREDIENTS

2	c	Dried pinto beans – wash and soak overnight in 6 – 8 cups water
2	md	Yellow onions; chopped
1	sm	Carrot; chopped
1	ts	Finely chopped garlic
1		Bay leaf
1/4	c	Vegetable oil
2	lg	Ripe tomatoes; chopped (or 1/4 c. tomato paste)
2	ts	Sea salt or 4 tsp. coarse salt
1	tb	Chili powder (molido)
1	cn	Chopped green chiles (optional)

INSTRUCTIONS

Transfer beans and soaking water to large saucepan. Add onion, carrot,
garlic and bay leaf and bring to boil over medium-high heat. Reduce heat,
cover and simmer about 1 hr. Stir in oil, tomatoes and salt. Add more water
if necessary; there should be enough liquid for a sauce, but it should not
be soupy. Cover and continue cooking until beans are tender, about 30
minutes to 1 hr.
Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on
Sep 24, 1997

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