Name: Vegetable Black Bean Chili
Ingredients: 1/2 lb Dried Black Turtle Beans; 2 Large Dried Pasilla Chilies; Soaked and drained; 2 qt Water; 1/4 c Virgin Olive Oil; 1 tb Salt; Ground Pepper; 2 c Onion, diced; 4 Cloves Garlic, roasted; 1 tb Dried Chili Powder; 1/4 c Fresh Lime Juice; 1/2 c Grated Sharp Cheddar; 2 c Fresh Corn; 1/2 c Sour Cream; 1/2 c Snipped fresh Scallion; Greens

The pre-sight view of election makes God seem absurd in His language if not somewhat dishonest. You see, God has gone to great lengths to say that some are elected, chosen, foreordained, predestined as part of His eternal purpose. For God to say that He saw those that would choose Him and then He calls them elect (select from a number) is linguistic trickery. It is like the Queen decreeing that the sun will rise in the morning, as others have said. God’s words about His action toward man would mean nothing but could only be construed as a way of presenting an authoritative front that God is in charge, whereas the decisions of eternal life and death are really within man alone. Apply this to prophecy. Much of prophecy is presented to us as that which God determines to do in the future. Is this the truth of it? Did God prophesy that John the Baptist would be the forerunner of the Messiah (Isa. 40:3-5; Luke 3:3-6) on the basis of pre-sight, and then declare that it would happen? Doesn’t language lose all meaning to say that? Does it not make sense of the language to say that the action predicted was based on God’s determined plan and not just what He saw happening?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Chili, Cyberealm	4	Servings

INGREDIENTS

1/2	lb	Dried Black Turtle Beans
2		Large Dried Pasilla Chilies
		Soaked and drained
2	qt	Water
1/4	c	Virgin Olive Oil
1	tb	Salt
		Ground Pepper
2	c	Onion, diced
4		Cloves Garlic, roasted
1	tb	Dried Chili Powder
1/4	c	Fresh Lime Juice
1/2	c	Grated Sharp Cheddar
2	c	Fresh Corn
1/2	c	Sour Cream
1/2	c	Snipped fresh Scallion
		Greens

INSTRUCTIONS

In a large pot, place beans and cover with 2 to 3 quarts of water. Soak
overnight. Drain, or bring water and beans to a boil, reduce heat and
simmer for 2 minutes. Allow to soak 1 hour. Drain.
In a large pot over high heat, place the 1/4 cup olive oil and the
onions, and saute until tender, about 3 minutes. Add the chili powder and
cook for 1 minute. Add the beans and the pasillas or hot peppers. Fill the
pot with cold water until the beans are covered by 1" of water. Add 1 tb
salt and black pepper to taste. Bring to a simmer, reduce heat to medium
and cook until the beans are tender, about 1 1/2 to 2 hours. Remove the
pasillas.
Stir in the roasted garlic and lime juice. Adjust the salt and pepper to
taste if necessary. Add the corn and cook until hot, about 3 minutes. Ladle
into warm bowl. Top with sour cream, Cheddar and scallion greens. Serve
immediately.
  TO ROAST THE GARLIC:
Preheat oven to 400 degrees. Coat the outside of a whole or partial head of
garlic with olive oil or corn oil and place it in an ovenproof skillet.
Roast on the lower rack of the oven until the skin is brown and the garlic
is tender, about 30 to 60 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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