Name: Rice and Black Beans
Ingredients: 1 tb Oil; 1 md Onion, chopped; 2 Cloves garlic, minced; 1 cn (15 oz) black beans, rinsed and drained; 1 cn (14 1/2 oz) stewed tomatoes; 2/3 c Water; 1/2 ts Dried oregano leaves; 1 1/2 c Instant brown rice

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1	tb	Oil
1	md	Onion, chopped
2		Cloves garlic, minced
1	cn	(15 oz) black beans, rinsed and drained
1	cn	(14 1/2 oz) stewed tomatoes
2/3	c	Water
1/2	ts	Dried oregano leaves
1 1/2	c	Instant brown rice

INSTRUCTIONS

Heat oil in large skillet. Add onion and garlic. Cook and stir until tender
but not browned. Stir in beans, tomatoes, water and oregano. Bring to a
boil.
Stir in rice. Return to boil. Reduce heat to low, cover and simmer 5
minutes. Remove from heat. Let stand 5 minutes.
RECIPE BY: JOY HELPRIN
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
[email protected] (MRS BRENDA A COX) on Mar 21, 1997

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”