Hope

“Weeping may stay for a night, but rejoicing comes in the morning.-” Psalm 30v5

The world at every turn, gives us the illusion of falling apart. It may feel to some like a never-ending cycle of depression, darkness, and guilt. Life is for the living, but how can one still live life to the fullest when there are wars, rumors of wars, and desperation throughout the world?

Matthew 24v6 tells us, “See that you are not troubled; for all these things must come to pass, but the end is not yet. And you shall hear of wars and rumors of wars; see that you be not troubled: for these things must come to pass; but the end is not yet. You will hear of wars and rumors of wars, but see to it that you are not alarmed…”

This scripture allows us to accept God’s understanding, as well as find reassurance in his words. Our Heavenly Father also knows that these trials and tests will be hard for us to bear and at times we will want to give up or just give in to the temptations of the world because of that, he tells us in Psalm 30V5 that although we may feel those strong emotions these times and emotions will pass, and we will once again rejoice.
I encourage you to find solace in knowing that God truly does love and see us, if only we allow him to, even in the darkest times he is there with us.

This Warm Kidney Bean Salad is a great recipe to try. With Zero calories and no cholesterol, this recipe is a keeper.
Happy Eating! Stay humble and stay blessed!

Warm Kidney Bean Salad

Ingredients

• 1/2 pound of kidney beans (dried or canned)
• 2 Tablespoons of olive oil
• 2 cups slivered onions
• 1/2 cup green onion slivered
• 1 teaspoon dried Oregano
• 1/4 cup cider vinegar or red wine vinegar
• teaspoon kosher salt
• 1 cup chopped flat-leaf parsley
• 1/4 cup green pimento-stuffed olives, slice in 1/2

Cooking Instructions

1. Place beans in a large Dutch oven. Cover with water 2 inches above the beans.
2. Bring to a boil. Remove from heat and let stand, covered for 60 minutes.
3. Drain beans and return to pot.
4. Cover with cold water and bring to a boil
5. .
   Lower heat to a simmer, cover, and cook until tender, but not mushy. (45-60 minutes)
6. Drain beans.
7. Heat olive oil in a large pot over medium heat.
8. Add onion and saute for 5 minutes.
9. Add oregano, vinegar, and beans.
10. Cook over low heat until beans are warm.
11. Remove from heat and stir in salt, parsley, and olives. Serve warm or at room temperature.
    Serves 6