The Daily Grind, Chop and Fry

I wish I could rename this, but it is not my dish. It is a terrible name – this is a surprising marriage of beans, apples, white wine, mustard, and, yes, cheese. And while I’m not usually a fan of bland white cheese, it works here.

The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking)

6  HUGE servings. Unless you have a large crowd to feed and a very large casserole dish, either halve the recipe or only cook half and freeze the rest. Personally, I’m always happy to have them in the freezer.

Preheat oven to 350

6 cups cooked pinto beans
2 cups chopped onion
2 large cooking apples, in chunks
2 cups grated mild, white cheese (Munster or Monterey Jack are best)
4 Medium-sized tomatoes, chopped
6 tbsp dry white wine*
2 tsp chilli powder
1 tsp dry mustard
Salt (about 1 ½ tsp) and pepper

Sauté the onion in a little butter until it is soft and clear. Add chilli 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. Cover and bake for 35 – 40 minutes.

* Dry Vermouth is a very handy thing to have on hand for recipes like this. It never goes bad, as far as I know.

Shopping List
2 medium onions
2 large cooking apples
4 Medium-sized tomatoes, canned or fresh
pinto beans, (6 cups cooked)
2 cups grated mild, white cheese (Munster or Monterey Jack are best)
6 tbsp dry white wine or vermouth
2 tsp chilli powder
1 tsp dry mustard