Yield: 6 Servings
|1 pounds||Pinto beans|
|4 mediums||Tomatoes, peeled and diced|
|1 \N||Onion, chopped|
|¼ cup||Bell pepper, green; chopped|
|1 \N||Garlic clove; crushed|
|1 cup||Mozzarella; shredded|
|¼ cup||Romano; grated|
Soak beans in water overnight. In slow cooker, cook beans in water on high for 2-3 hours, until tender but not mushy. Drain, SAVING liquid. Add tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary. Add 2 cups bean liquid. Cover and cook on low for 8-10 hours. Add cheese and cook on high, uncovered, for 15-20 minutes.
Turn off heat and let stand a few minutes before serving to let beans absorb some of the juice.
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking