South Of The Border Beans And Rice

We will continue to say what the world, by and large, will not believe, namely, that it is possible to describe homosexual behavior as sinful, perverse, abnormal, and destructive to persons and culture while at the same time being willing to lay down our lives in love for homosexual persons. In fact, we say something even more radical and unbelievable to the world, namely, that you must believe homosexual behavior is sin and harmful in order to love homosexual persons. Because God tells us in 1 Corinthians 13:6, “[Love] does not rejoice at wrongdoing, but rejoices with the truth.” If you deny the truth that homosexual behavior is sin, but instead approve of it or rejoice in it, what you bring to the homosexual person will not be love – no matter how affirming, kind, or tolerant. Our aim is the biblical combination of conviction in God’s truth and compassion for God’s creation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Mexican	2send, Mexican, Side dishes	12	Servings

INGREDIENTS

2	c	Dried pinto beans
1/2		Onion, chopped
2		Bay leaves
8		Cops cold water
		Salt
1	t	Canola oil
3		Cloves garlic, chopped
1		Onion, chopped
1		Jalapeno pepper, seeded and
		minced
2		Tomatoes, peeled and seeded
2		Cloves garlic
2	c	Long-grain white rice
1	t	Vegetable oil
4	c	Low-sodium broth
1	c	Fresh or frozen peas
1	T	Chopped fresh cilantro

INSTRUCTIONS

Remove any stones from the beans and rinse them thoroughly. Soak them
overnight. Put the beans into a large pot with the onion, bay leaves,
and water. Bring the water to a simmer and cook 1+1/2 to 3 hours  until
the beans are tender, adding water to the pot as needed. Season  to
taste with salt and cook until the beans are very soft. Remove the  pot
from the heat and discard the bay leaves. Strain off any  remaining
liquid and set aside.  In a medium, non-stick skillet, warm the oil
over medium heat. Add the  garlic and cook until fragrant, about a
minute. Add 1/2 cup of the  cooked beans to the skillet and mash them
with a wooden spoon.  Gradually stir in some liquid from the bean pot
and cook until it is  a thick paste. Stir the bean garlic mixture back
into the pot and  simmer for 4 to 5 minutes. Set aside.  For the rice,
puree in a food processor or blender onion, jalapeno,  tomatoes and
garlic. In a medium nonstick saucepan warm the oil over  moderate heat.
Add the rice and stir until it has a light golden  color. Stir in the
vegetable puree and cook until the moisture has  been absorbed. Pour in
the broth and season it lightly with salt.  Stir in the peas and bring
the liquid to a simmer. Reduce the heat to  very low, and cover. Cook
until the rice is tender and the broth is  absorbed, about 20 minutes.
Sprinkle cilantro over the top of the rice and serve topped with the
beans. Each of the 12 servings contains 270 calories and 3 grams of
fat (10%)  Recipe from the American Institute for Cancer Research
Notes: "Rice and beans together make a great side dish to any Mexican
meal. Both red beans and pinto beans work well. Add vegetables such  as
red and green peppers, onions, tomatoes, jalapeno peppers, garlic  and
green peas-whatever your family likes."  Recipe by: Quick & Light 1999
Spring  Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net>
on Apr  30, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 125 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: 4.9mg Sodium: 292.6mg Potassium: 274.1mg Carbohydrates: 18.4g Fiber: 2.9g Sugar: 1.7g Protein: 6.3g