Delicious, cheesy bean bake adds kale for nutrition

This recipe is my spin on an old favorite from the first cookbook I owned: “Moosewood Cookbook” by Mollie Katzen. That book fed me throughout my college years and beyond.

One dish I made again and again was the simply named Cheese-Beans, a chiliseasoned bake of red beans, fresh tomatoes, apple and cheese. Lots of cheese.

That heavy cheesiness is one reason I had not made the dish in years. But I found myself hankering for it recently, so I decided to take a fresh look at it and find a way to achieve its comforting, flavorful essence in a more healthful way.

My strategy was not to eliminate the cheese; it is an essential element that brings the ingredients together as it melts, and it provides a sumptuousness. But here, it is a supporting player rather than the lead.

I kept the apples, tomatoes and seasonings from the original recipe, but added chopped kale. It fit in so seamlessly, it seemed it belonged all along.

Heat the oven to 350 degrees.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and cook for about 3 minutes, until translucent.

Stir in the chili powder, salt, powdered mustard and pepper.

Add the beer, then the kale; cook for about a minute, stirring, until the greens have wilted.

Remove from the heat; stir in the beans, apple and tomato. Top with the cheese. Cover and bake on the middle rack for 35 to 40 minutes, until the stew is warmed through, the apple is tender and the cheese has melted.

Serve warm.

(using all kidney beans): 400 calories, 21 g protein, 15 g fiber, 56 g carbohydrates, 12 g sugar, 12 g fat, 5 g saturated fat, 15 mg cholesterol, 430 mg sodium

1 large onion, diced (1½ to 2 cups) 2 teaspoons chili powder 1½ teaspoons kosher salt 1 teaspoon powdered mustard ½ teaspoon freshly ground black pepper 1/3 cup pale lager beer, such as Corona 4 cups packed chopped baby kale leaves 3 (15-ounce) cans...