Pinto Bean Cakes With Salsa

When the solemn and blessed subject of Divine foreordination is expounded, when God’s eternal choice of certain ones to be conformed to the image of His Son is set forth, the Enemy sends along some man to argue that election is based upon the foreknowledge of God, and this “foreknowledge” is interpreted to mean that God foresaw certain ones would be more pliable than others, that they would respond more readily to the strivings of the Spirit, and that because God knew they would believe, He, accordingly, predestinated them unto salvation. But such a statement is radically wrong. It repudiates the truth of total depravity, for it argues that there is something good in some men It takes away the independency of God, for it makes His decrees rest upon what He discovers in the creature It completely turns things upside down, for in saying God foresaw certain sinners would believe in Christ, and that because of this, He predestinated them unto salvation, is the very reverse of the truth. Scripture affirms that God, in His high sovereignty, singled out certain ones to be recipients of His distinguishing favors (Acts 13:48), and therefore He determined to bestow upon them the gift of faith. False theology makes God’s foreknowledge of our believing the cause of His election to salvation; whereas, God’s election is the cause, and our believing in Christ is the effect.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Appetizers, Main dish, Vegetarian	4	Servings

INGREDIENTS

1 1/2	T	Salad oil
1		Onion, finely chopped
1/4	c	Red bell pepper
		finely chopped
2		Garlic cloves, minced
1		Fresh jalapeno chili
		seeded & finely chopped
2		Pinto beans, 15 oz each
		drained & rinsed
1/8	t	Liquid smoke
1/4	c	Chopped fresh cilantro
1/2	t	Ground cumin
1/4	t	Pepper
1/3	c	Yellow cornmeal
		Cooking spray, optional
1	c	Tomato-based salsa
		homemade or purchased

INSTRUCTIONS

In a 12- to 14-inch nonstick frying pan over medium heat, combine 1
1/2 teaspoons of the oil with the onion, bell pepper, garlic and
chili. Stir often until onion is limp but not browned, about 5
minutes. In a bowl, coarsely mash beans with a potato masher until
they stick together. Stir in onion mixture, liquid smoke, cilantro,
cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed
paper.  When bean mixture is cool to touch, divide into 8 equal
portions, shaping each into a 1/2-inch thick cake. Coat cakes with
cornmeal. Return the frying pan to medium-high heat. Add remaining 1
tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10
minutes; turn cakes over once. Coat pan with cooking oil spray if
cakes start to stick. Serve cakes with salsa to add to taste.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 98 Calories From Fat: 52 Total Fat: 5.9g Cholesterol: 0mg Sodium: 6.8mg Potassium: 94mg Carbohydrates: 10.6g Fiber: 1.3g Sugar: 1.1g Protein: 1.3g