Cheese-Beans
From the Moosewood Cookbook.
6 servings
--6 cups cooked (3 cups raw) pinto or kidney beans
--2 cups chopped onion
--2 large cooking apples, in chunks
--2 cups grated mild, white cheese (muenster or Monterey Jack are best)
--4 medium-sized fresh-chopped tomatoes
--6 tbs dry white wine
--2 tsp chili powder
--1 tsp dry mustard
--salt (about 1 1/2 tsp) and pepper
Clean the beans and soak them at least 1 1/2 hours (use a large container so they'll have room to expand. Give them plenty of water). Cook them in lots of water, partially covered, about 1 1/2 hours more, or until Done Enough for You. Drain off excess water. (This can be saved for soup, if you are so inclined.)
Saute the onion in a little butter until it is soft and clear. Add chili powder and mustard. Combine cooked beans (make sure they are cooked enough. They won't soften much more as they bake) with sauted onions and all remaining ingredients. Pour into large buttered casserole. Cover and bake at 350 35-40 minutes. Serve with fresh corn bread. (They can bake together.)
[Couple of notes: 2 cups of onion ends up being one good-sized onion. I didn't feel like bothering with all the stuff with soaking and cooking the beans, so I just used three cans of cooked beans. Also, you can make some slight modifications to the ingredients--I couldn't find shredded cheese that was just white so I used one with cheddar in it, and I also accidentally grabbed and put in a can of black beans instead of kidney beans for one of them, and it still was yummy.]
6 servings
--6 cups cooked (3 cups raw) pinto or kidney beans
--2 cups chopped onion
--2 large cooking apples, in chunks
--2 cups grated mild, white cheese (muenster or Monterey Jack are best)
--4 medium-sized fresh-chopped tomatoes
--6 tbs dry white wine
--2 tsp chili powder
--1 tsp dry mustard
--salt (about 1 1/2 tsp) and pepper
Clean the beans and soak them at least 1 1/2 hours (use a large container so they'll have room to expand. Give them plenty of water). Cook them in lots of water, partially covered, about 1 1/2 hours more, or until Done Enough for You. Drain off excess water. (This can be saved for soup, if you are so inclined.)
Saute the onion in a little butter until it is soft and clear. Add chili powder and mustard. Combine cooked beans (make sure they are cooked enough. They won't soften much more as they bake) with sauted onions and all remaining ingredients. Pour into large buttered casserole. Cover and bake at 350 35-40 minutes. Serve with fresh corn bread. (They can bake together.)
[Couple of notes: 2 cups of onion ends up being one good-sized onion. I didn't feel like bothering with all the stuff with soaking and cooking the beans, so I just used three cans of cooked beans. Also, you can make some slight modifications to the ingredients--I couldn't find shredded cheese that was just white so I used one with cheddar in it, and I also accidentally grabbed and put in a can of black beans instead of kidney beans for one of them, and it still was yummy.]