|Pinto beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Tomatoes||4 Medium, peeled and diced|
|Onion||1 , chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Rosemary||1⁄4 Teaspoon, crushed|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated romano cheese/Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Soak beans in water overnight.
In slow-cooking pot, cook soaked beans in water on high for 2 to 3 hours, or until tender but not mushy.
Drain, saving liquid.
In slow-cooking pot, combine beans with tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary.
Add 2 cups 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 a few minutes before serving to let beans absorb some of the juice.
Makes 6 to 8 servings.