Pinto Bean Soup With Fresh Salsa

The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy	Niger	Cantina, Soup	6	Servings

INGREDIENTS

1 1/2	c	Pinto beans, dried
7	c	Water
1/4	c	Vegetable oil
2		Yellow onions, diced
1	t	Salt
1/2	t	Freshly ground pepper
4		Cloves garlic, minced
6	c	Vegetable broth, chicken
		broth or water
3		Plum tomatoes, diced ripe
		Romas
1/2		Red, Spanish onion finely
		diced
1/4	c	Fresh cilantro, coarsely
		chopped
1		Limes, juiced
		Salt and pepper
		Sour cream or Crema

INSTRUCTIONS

Sort through the beans and discard any misshapen beans or stones.
Rinse well. Place the beans in a saucepan and add the water. Bring to
a boil, reduce the heat to medium-low, cover and simmer until the
smallest bean is cooked through and  creamy inside, about 1 1/2 hours.
Remove from the heat and set aside.  In a large saucepan over medium
heat, warm the vegetable oil. Add the  onions, salt and pepper and
saute until the onions are lightly  browned, about 10 minutes. Add the
garlic and saute for 1-2 minutes  longer. Add the beans and their
liquid and the stock or water. Bring  to a boil, reduce the heat to
medium and simmer uncovered, stirring  occasionally, until the beans
start to break apart, 20-30 minutes.  Remove the beans from the heat
and let cool slightly. Meanwhile, make  the salsa: In a bowl, stir
together the tomatoes, onion, cilantro,  lime juice and salt and pepper
to taste. Cover and refrigerate until  you are ready to serve. Working
in batches, transfer the bean mixture  to a blender and puree until
smooth. Transfer the puree to a clean  saucepan and reheat over low
heat, stirring frequently, until hot.  (If not serving immediately,
keep warm over very low heat, stirring  often.) Ladle the soup into
warmed shallow bowls and top each serving  with a spoonful of salsa and
a dollop of crema or sour cream. Susan  Feniger and Mary Sue Milliken
(1996). Cantina: Best of Casual Mexican  Cooking. Sunset Books, CA.
Part of a series: Casual Cuisines of the  World. [Mastercook 16 Oc 96:
Submitted by PATh: 445 cals/14 g fat]  Recipe By : Feniger and
Milliken: Cantina (1996)  Posted to MC-Recipe Digest V1 #249  Date:
Thu, 17 Oct 1996 09:29:47 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>  NOTES : Despite its creamy taste, this
simply prepared soup is  surprisinly low in fat. Cantinas might make
this soup out of  yesterday's beans.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 210 Calories From Fat: 122 Total Fat: 13.7g Cholesterol: 0mg Sodium: 1107.6mg Potassium: 469.5mg Carbohydrates: 15.7g Fiber: 5.1g Sugar: 1.4g Protein: 7.6g