Name: Mexican Black-Eyed Peas
Ingredients: 1 lb Dried black-eyed peas, soaked in water 4-8 hours; Ham bone or ham scraps; 2 Onions, chopped; 1 cn Tomatoes, undrained; 3 c Celery, chopped; 4 ts Chili powder; 1 ts Salt, optional; Freshly ground black pepper

Jesus indicates that the way to think about self-denial is to deny yourself only a lesser good for a greater good… In other words, Jesus wants us to think about sacrifice in a way that rules our all self-pity. This is, in fact, just what the texts on self-denial teach (Mk. 8:34-35)… Saint Augustine captured the paradox in these words, “If you love your soul, there is a danger of its being destroyed. Therefore you may not love it, since you do not want it to be destroyed. But in not wanting it to be destroyed you love it.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Holiday, Mexican, Texas	1	Servings

INGREDIENTS

1	lb	Dried black-eyed peas, soaked in water 4-8 hours
		Ham bone or ham scraps
2		Onions, chopped
1	cn	Tomatoes, undrained
3	c	Celery, chopped
4	ts	Chili powder
1	ts	Salt, optional
		Freshly ground black pepper

INSTRUCTIONS

Drain soaked peas. Add ham, onions, and fresh water to cover, and cook
slowly for several hours until peas are tender. Then add tomatoes, celery
and seasoniong to taste. Add fresh ground pepper and let simmer until
thoroughly cooked. We always add Tabasco or other hot sauce. Serve with
rice.
NOTES : 4.3% calories from fat Recipe by Ernestine Gilmore, Conroe TX Lou
Parris 12/96
Posted to Digest eat-lf.v096.n258
Recipe by: The Eyes of Texas Cookbook, 1987, p. 132
From: Lou Parris <lbparris@earthlink.net>
Date: Fri, 27 Dec 1996 20:13:59 -0600

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