Use any dried beans for this dish, and soak them overnight. Drain; put into a pan with fresh water, chopped celery, onion, bay leaf and a pinch of soda. Bring to the boil and simmer for 1 hour. Drain and remove the bay leaf. Melt the butter and work in the flour. Cook for 2 minutes, then gradually stir in the milk and continue cooking and stirring until the sauce is smooth. Take off the heat and stir in the cheese. Add salt, pepper and nutmeg, and mix with the beans and vegetables. Put into a shallow oven-proof serving dish. Grill under a medium grill until the top is golden and bubbling. This dish is very good served with grilled tomatoes, or a tomato salad.
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