Cheese-Beans (served at DT by Katie Clapp)

from the "Moosewood Cookbook" by Mollie Katzen

6 servings

 

6 cups cooked (3 cups raw) pinto and/or kidney beans

2 cups chopped onion

2 cloves garlic, crushed

2 large cooking apples, in chunks

2 cups grated mild, white cheese (muenster or Monterey Jack)

4 medium fresh-chopped tomatoes

6 Tbsp. dry white wine

2 tsp. chili powder

1 tsp. dry mustard

salt & pepper to taste (don't need as much salt if you use canned beans)

 

If you're using raw beans, clean and soak 1 1/2 hours. Cook with plenty of water for 1 1/2 hours more, or until done enough for you. Drain off excess water.

 

Saute the onion and garlic in a little butter until soft and clear. Add chili powder and mustard. Combine cooked beans with sauteed onion, and all remaining ingredients. Pour into large buttered casserole. Cover and bake at 350 for 35-40 minutes.

 

Serve with fresh corn bread.