Burgundy Beans(Serves 8 To 10)

• 1 lb. red dried beans
• 5 c. hot water
• 3/4 lb. ground beef (I also add a can of chili without beans)
• 2 tsp. chili powder
• 2 c. solid packed canned tomatoes, chopped (I use the ready-cut canned tomatoes)
• 1 c. Burgundy or red dry wine (cooking Burgundy may be used)
• 1/2 c. minced onion
• 1 large clove garlic
• 3 tsp. seasoned salt
• 1/2 lb. Jack, Mozzarella or Muenster cheese, diced

1. Wash beans; place in 5-quart saucepan and add 5 cups hot water. Simmer beans for about 1 1/2 hours.
2. Saute beef and chili powder until grey in color, breaking up well.
3. Add to beans along with tomatoes the wine, onion, garlic and salt.
4. Cover and simmer for 1 1/2 hours longer or until beans are desired doneness.
5. Just before serving, stir in diced cheese.
6. Let stand covered a few minutes to melt cheese.

red dried beans, water, ground beef, chili powder, tomatoes, wine, onion, clove garlic, salt, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533637 (may not work)