Serves: 10
3 1/4 cups pinto beans - dry
2 onions - chopped
2 teaspoons chili powder
1 teaspoon dry mustard
4 tomatoes - chopped
8 ounces Monterey jack cheese
2 apples - chopped
6 tablespoons white wine
½ teaspoon salt
½ teaspoon black pepper
Clean the beans and soak them at least 1 1/2 hours. Cook them in lots of water, partially covered, about 1 1/2 hours morel, or until done enough for your taste. Drain off excess water.
Sauté the onion in a little water until it is soft and clear. Add chili powder and mustard. Combine cooked beans with sautéed onions and all remaining ingredients. Pour into a large casserole dish sprayed with vegetable spray. Cover and bake at 350º for 35 - 40 minutes.