Ingredients
- 4 tomatoes
- 1 onion
- 1 garlic clove (crushed)
- 1/4 romano (grated)
- 6 c water
- 1 lb pinto beans
- 1 c mozzarella (shredded)
- 1/4 c bell pepper
- 2 ts salt
- 1/2 ts oregano
- 1/4 ts rosemary
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@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking
