3 c Dry pinto or kidney beans;
-(6 c cooked)
2 c Onion; chopped
2 lg Cooking apples; in chunks
2 c Muenster or monterey jack
-cheese; grated
4 md Fresh tomatoes; chopped
6 tb Dry white wine
2 ts Chili powder
1 ts Dry mustard
1 1/2 ts Salt
Pepper
Begin soaking 3 c dry beans at least 3 1/2 hours before you plan to
assemble.
Clean 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, until
done enough for you. Drain off excess water. This can be saved for
soup, if you are so inclined.
Preheat oven to 350°F.
Sauté 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 sautéed
onions and all remaining ingredients. Pour into large buttered
casserole dish. Cover and bake at 350°F for 35-40 minutes.
Serve with fresh corn bread. They can bake together.
