This is a mildly seasoned bean and cheese casserole that is a close kin to other so-called comfort foods. As well as being tasty, it is also a very economical main dish. Other white beans may be substituted wit equally good results.

• 1 pound Great Northern White Beans
• 1 large yellow onion, sliced
• 10 3/4-ounce can condensed cream of celery soup
• 2 cups Monterey jack cheese, shredded
• ½ teaspoon ground black pepper, or to taste

• 4-ounce can diced green chiles
• 2 cloves garlic, peeled and minced
• 1 soup can milk
• 1 teaspoon salt, or to taste

1. Inspect and cull dry beans. Place in a large bowl and cover with cool water. Place, covered, in refrigerator overnight.
2. Drain and place beans in a large pan, cover with water and bring to a boil. Reduce heat and simmer until just tender. Drain.
3. In a large, coverable casserole dish, place a layer of beans on the bottom of the dish. Add some green chiles and onion. Sprinkle with garlic. Repeat until all bean and vegetable ingredients are used.
4. Combine soup and milk. Pour over the bean mixture. Cover and bake in a pre-heated 350°F oven for 30 to 35 minutes or until liquid is absorbed.
5. Remove casserole. Add cheese over the top of the bean mixture. Place, uncovered, in the oven and bake an additional 15 minutes or until the cheese has fully melted.