Name: Savory Black-Eyed Peas with Bacon
Ingredients: 4 sl Bacon; cut into 1" pieces.; 2 1/2 c Chicken broth; 1 c Dried black-eyed peas, sorted -- and; 2 md Stalks celery; sliced 1 large

God's essence is identical to His perfections. There is no essential distinction between God's essence and His perfections, and there is no essential difference between God's perfections to one another. Each perfection characterizes God's complete essence simply and eternally. That is to say, God is what He has. He does not merely possess love, justice, and goodness; He is love and justice, eternally, fully, and completely. God is eternally all-powerful, all-holy, and all-loving.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

4	sl	Bacon; cut into 1" pieces.
2 1/2	c	Chicken broth
1	c	Dried black-eyed peas, sorted — and
2	md	Stalks celery; sliced 1 large

INSTRUCTIONS

Recipe by: Pasta, Rice & Beans onion -- chopped 1 1/2 tablespoons fresh
savory leaves or 1-1/2 tsp. 1 clove garlic -- finely chopped 3 medium
carrots -- thinly sliced    1      large         green bell pepper -- cut
into 1"      1/2  cup           Monterey jack cheese -- shredded with
jalapeno peppers Cook bacon in 10" skillet over med. heat, stirring
occasionally, until crisp. Remove bacon with slotted spoon and drain. Drain
fat from skillet. Heat broth, peas, celery, onion, savory and garlic to
boiling in same skillet. Boil uncovered 2 min.; reduce heat. Cover and
simmer about 40 min., stirring occasionally, until peas are almost tender
(do not boil or peas will burst). Stir in carrots and bell pepper. Heat to
simmering. Cover and let simmer about 13 min., stirring occasionally, until
vegetables are tender; stir. Sprinkle with cheese and bacon.
Posted to MM-Recipes Digest V4 #082 by Bruce Dungey
<bruce_d@wh.camtech.net.au> on Mar 23, 1997

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