Red Beans With Pecans And Saffron Over Whole

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Grains		Pasta, Pulses and, Sauces and	1	Servings

INGREDIENTS

1		Can Red Beans
		Pecan Halves
		Dry Red Wine
		Saffron
		Oregano
		Thyme
		Black Pepper
		Olive Oil
		Garlic

INSTRUCTIONS

Drain a small can of red beans.  (Pintos may substitute.) Save the
juice in a small bowl and add a small amount of crumbled saffron to  it
so it marinates.  Not too much, you want the taste to be subtle,  not
dominant.  Saute garlic in olive oil for a little bit, along with pecan
halves  and some crushed red chiles. Add the drained beans and cook so
the  flavors mingle.  Add quite a bit of oregano and less thyme and a
pinch of black pepper.  Add some dry red wine, don't be too shy. Add
in the saffron-flavored bean liquid and cook a few more minutes. The
consistency should be thin but not like soup.  Serve over whole wheat
spaghetti.  Brown rice might also work.  Recipe By     :
jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 241 Total Fat: 27.2g Cholesterol: 0mg Sodium: 2.5mg Potassium: 59.5mg Carbohydrates: 3.8g Fiber: 1.6g Sugar: <1g Protein: <1g

As it is difficult to convey an idea of color to the blind, or of music to the deaf, so it is difficult to describe to a natural man the peculiar perceptions of one whose eyes have been opened by the Spirit. And the difficulty is not diminished but increased by the fact, that he has a kind of knowledge which is common to him with the true believer, and which is too apt to be mistaken for that which the Gospel requires. Perhaps the nearest approach that we can make to an explanation may be by asking you to conceive of a man who sees, but has no sense of beauty, or of a man who hears, but has no sense of harmony; just such is the case of a natural man, who sees the truth without perceiving its spiritual excellence, and on whose ear the sound of the Gospel falls without awakening music in his soul. Saving knowledge is not a knowledge of the dead letter or outward form of the Gospel, but a knowledge of the truth in “the light, and lustre, and glory of it;” “gustful knowledge” (Thomas Halyburton), which has in it a relish of the truth as excellent: “O taste and see that the Lord is good.”

James Buchanan