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Pizza Beans

chef.jackson's picture
Ingredients
  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
  Salt 2 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
30 Minutes
Servings: 
8

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