Moosewood Beans

This bean casserole takes a sharp left turn from your standard baked beans, and it works beautifully. The recipe draws from the Moosewood Restaurant tradition of building bold vegetarian dishes from simple, whole ingredients.

What makes it stand out? Coarsely chopped cooking apples stirred right into the beans. As the casserole bakes, the apple pieces soften and release a subtle sweetness that plays off the chili powder and dried mustard. Two cups of mild cheese melts down through the whole thing, binding the tomatoes, onions, and beans into something rich and satisfying.

The beans need a proper soak (at least two hours) and a full 90-minute boil before they go into the casserole. Don’t rush this step. Undercooked beans won’t absorb the flavors from the other ingredients during that final bake, and the texture will be off. Once the beans are tender, the casserole itself comes together fast: sauté the onions, toss everything into the dish, and bake until bubbly.

Kitchen Tips

• Use a firm cooking apple like Granny Smith or Braeburn. Soft apples will turn to mush during baking.
• Overnight soaking cuts the bean boil time and gives a more even texture than a quick soak.
• Shred your own cheese rather than using pre-shredded. It melts smoother and coats the beans better.
• Leftovers reheat well with a splash of water to loosen things up.

Variations

• Swap the mild cheese for sharp cheddar or pepper jack if you want more bite.
• Add a diced poblano pepper alongside the onions for smoky depth.
• Try pinto or cranberry beans instead of generic dried beans for a creamier result.