Name: Pasta and Garbonzo Beans with Roasted Red Peppers
Ingredients: 1 1/2 15 oz cans garbonzo beans,; Rinsed and drained; 1/4 c Plus 3 Tbsp balsamic vinegar; Or red wine vinegar; 1 c Diced drained seeded canned; Italian plum tomatoes; 1 1/2 lb Fusilli or rotini pasta; 2 md Red onions, diced; 5 Red bell peppers, diced; 1 c Chopped fresh basil; 4 lg Garlic cloves, minced; x (optional) parmesan cheese; On top (originally 1 cup; Mixed in to pasta)

The Reformers correctly viewed purgatory as an insult to Christ’s saving work. On the basis of Scripture they held that all believers “have been made holy through the sacrifice of the body of Jesus Christ once for all” (Heb. 10:10). It is by His suffering on the cross, not our suffering after death, that sins are purged: “Jesus also suffered…to make the people holy through His own blood” (Heb. 13:12). The Reformers also noted how Scripture does not allow for a “third place.” Jesus and His apostles consistently speak of only two destinies for humans: heaven and hell (Matt. 25:46; John 5:28-29; Rom. 2:6-10; Rev. 21:7-9; 22:14-15).

Robert Peterson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Sami	Digest, Fatfree	8	Servings

INGREDIENTS

1 1/2		15 oz cans garbonzo beans,
		Rinsed and drained
1/4	c	Plus 3 Tbsp balsamic vinegar
		Or red wine vinegar
1	c	Diced drained seeded canned
		Italian plum tomatoes
1 1/2	lb	Fusilli or rotini pasta
2	md	Red onions, diced
5		Red bell peppers, diced
1	c	Chopped fresh basil
4	lg	Garlic cloves, minced
	x	(optional) parmesan cheese
		On top (originally 1 cup
		Mixed in to pasta)

INSTRUCTIONS

Combine garbonzo beans, onions and vinegar in a bowl.  Set aside. Preheat
broiler.  Combine bell peppers, tomatoes, 3/4 c basil and garlic in another
bowl.  Spread mixture evenly over heavy large baking sheet (spread with pam
type substance).  Broil until peppers soften slightly, stirring
occasionally ~10min.  Add to garbonzo beans.  Meanwhile, cook pasta, when
done, add to bowl of all the other stuff, toss well.  Sprinkly with
remaining 1/4c basil and cheese if desired.
From:    Jessica Shawl - MPG <jshawl@pcocd2.intel.com> Fatfree Digest
[Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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