Name: Unadulterated Black Bean Soup
Ingredients: 1 lb Dried black beans; 2 Ham hocks; 1 md Red onion; 1 md Yellow onion; 8 c Water; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 1 tb Dry sherry or Madiera (opt); Sour cream; Chives

The Scriptural authority for the doctrine of decrees: 1. [They] are eternal (Ac. 15:18; Eph. 1:4; 3:11; 1 Pet. 1:20; 2 Thes. 2:13; 2 Tim. 1:9; 1 Cor. 2:7). 2. They are immutable (Psm. 33:11; Isa. 46:9). 3. They comprehend all events. a. The Scriptures assert this of the whole system in general embraced in the divine decrees (Dan. 4:34, 35; Ac. 17:26; Eph. 1:11). b. They affirm the same of fortuitous events (Pr. 16:33; Mat. 10:29, 30). c. Also of the free actions of men (Eph. 2:10, 11; Phil. 2:13). d. Even the wicked actions of men (Ac. 2:23; 4:27, 28; 13:29; 1 Pet. 2:8; Jude 4; Rev. 17:17. As to the history of Joseph, compare Gen. 37:28, with Gen. 45:7, 8, and Gen. 50:20. See also Psm. 17:13, 14; Isa. 10:5, 15). 4. [They] are not conditional (Psm. 33:11; Pr. 19:21; Isa. 14:24, 27; 46:10; Rom. 9:11). 5. They are sovereign (Isa. 40:13, 14; Dan. 4:35; Mat. 11:25, 26; Rom. 9:11, 15-18; Eph. 1:5, 11). 6. They include the means (Eph. 1:4; 2 Thes. 2:13; 1 Pet. 1:2). 7. They determine the free actions of men (Ac. 4:27, 28 ; Eph. 2:10). a. God Himself works in His people that faith and obedience which are called the conditions of salvation (Eph. 2:8; Phil. 2:13; 2 Tim. 2:25). b. The decree renders the event certain (Mat. 16:21; Lk. 18:31-33; 24:46; Ac. 2:23; 13:29; 1 Cor. 11:19). c. While God has decreed the free acts of men, the actors have been none the less responsible (Gen. 50:20; Ac. 2:23; 3:18; 4:27, 28).

James Boyce

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Soups	10	Servings

INGREDIENTS

1	lb	Dried black beans
2		Ham hocks
1	md	Red onion
1	md	Yellow onion
8	c	Water
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1	tb	Dry sherry or Madiera (opt)
		Sour cream
		Chives

INSTRUCTIONS

This recipe is from Katherine Hall PAge's "The Body in the Cast" (St
Martin's Press, 1993, $19.95). It's from heroine Faith Fairchild's
cookbook, called "Have Faith in Your Kitchen." Faith notes that the
soup tastes better if made a day ahead.
Pick over beans, cover with cold water and bring to boil for 2
minutes. Remove from heat and let stand at least 1 hour. (Or soak
beans overnight, changing water several times.)
Drain beans and place in a large pot. Rinse the ham hocks. Peel and
quarter the onions. Bury hocks and onions in the beans. Add 7-8 cups
water and bring to a boil. Turn the heat down and simmer 1 1/2 to 2
hours. Be sure the beans are soft.
Remove the hocks or bone and strip any meat from them. Add the meat
to the soup and puree in batches in a blender. (Note: A food
processor sometimes leaks with this much liquid.) Put the pureed soup
in a clean pot; warm, adding the seasonings and wine, if using. Serve
with a dollop of sour cream and finely minced chives.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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