GERMAN BRATINEED BEANS AND TOMATOES BOHNENKERNE

2 cups dried navy beans, soaked overnight and drained
1 bay leaf
Salt
4 Tbsp. butter
2 oz. bacon, diced
1 onion, sliced
3 medium sized tomatoes, sliced
1/2 cup shredded Gruyere cheese

Put the beans and bay leaf in a pan; cover them with water. Cook the beans, covered, for two hours, or until tender. Salt the beans to taste toward the end of the cooking. Melt half of the butter, and in it lightly brown the bacon and onion. Fill a greased baking dish with layers of the beans, tomato slices, and bacon and onion. Dot with the remaining butter, sprinkle on the cheese, and bake in a preheated 350 F. oven for one hour, or until the cheese is browned. To serve 4.

Elizabeth Schuler..Mein Kochbuch

Olga