Name: I've Seen the Lima Bean Light
Ingredients: 2 Red onions, chopped; 2 tb Minced garlic; Olive oil; 6 Serrano peppers, sliced; 1 lb Dried baby lima beans; 1 ts Beef crystals; 1 ts Chicken crystals; 1 ts Salt; 1 tb Cilantro; 1 c Chopped ham; 1/2 lb Browned chili grind beef

Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

2		Red onions, chopped
2	tb	Minced garlic
		Olive oil
6		Serrano peppers, sliced
1	lb	Dried baby lima beans
1	ts	Beef crystals
1	ts	Chicken crystals
1	ts	Salt
1	tb	Cilantro
1	c	Chopped ham
1/2	lb	Browned chili grind beef

INSTRUCTIONS

Thanks to Rael, I've banished the lima bean demons of my youth. Never could
stand the sight, smell, or taste of the suckers. However, without too much
tequila (applied internally), I tried the following slight variation on
Rael's lima recipe. The result was such a sweet, buttery tasting concoction
I can't wait to make (and devour) more.
Saute onion and garlic in olive oil. Add the remaining ingredients, cover
with water, bring to a boil, then reduce to a simmer (covered).
Cook this until beans are tender - about 1 1/2 hours. Be careful to add
water as needed. Chop 1/2 bunch of fresh parsley and stir in just before
serving. Enjoy.
Posted to CHILE-HEADS DIGEST V3 #197
From: Alan Dean <adean@umd5.umd.edu>
Date: Wed, 25 Dec 1996 12:47:01 -0500

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