Ingredients

1 pound dried pinto beans
4 medium tomatoes peeled and diced
1 onion chopped
1 garlic clove crushed
Salt to taste
Freshly ground black pepper to taste
1/4 tsp. rosemary
1/4 C. grated Romano or Parmesan cheese
6 C. water
1/4 C. chopped green pepper
1/2 tsp. oregano
1 C. shredded Mozzarella cheese

Cooking Instructions

Soak beans in water overnight. Drain beans, cover with fresh water and simmer for 1 1/2 to 2 hours, until tender. In crock pot, combine beans with tomatoes, onion, garlic, green pepper, salt and pepper, rosemary and oregano. Add 2 C. liquid from beans. Cover and cook on low for 8 to 10 hours. Turn control to high, add Mozzarella and Romano cheeses. Cook uncovered on high for 15 to 20 minutes. Turn heat off, let stand for a few minutes before serving to allow beans to absorb some of the liquid.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)