Monterey Jack

For a hearty Southwestern meal, serve this dish with rice, pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. Overnight soaking time not included in preparation time. If you'd like to avoid soaking and cooking dried beans, please feel free to sub canned beans. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 20 mins
• Serves: 8-12

Ingredients

• 1  lb dried red kidney beans or 1  lb dried lima beans
• 1  tablespoon butter
• 1  onion, peeled and sliced
• 1  lb monterey jack cheese or 1  lb mild cheddar cheese
• 4  tomatoes, peeled and chopped
• 2  red chili peppers
• 1  pimiento
• 1⁄2 cup white wine (your choice)
•  salt, to taste

Directions

1. Soak beans overnight and cook until tender.
2. Melt butter, add onion and cheese; stir until cheese is melted.
3. Add beans and remaining ingredients.
4. Cook slowly until cheese is smooth and creamy.
5. Season to taste.