A delicious melange of pinto beans and pizza ingredients, cooked effortlessly in the crockpot.
1 pound pinto beans
3 1/2 cups water
4 tomatoes -- chopped
1 onion -- chopped
1/4 cup chopped red or green bell pepper
1 clove garlic -- crushed
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
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Rinse beans, removing any foreign objects. Place in a large bowl and cover with water and allow to soak at room temperature overnight.
In a slow cooker, combine beans, water, tomatoes, onion, bell pepper, garlic, salt, oregano, and rosemary. Cover and cook on High 6 to 7 hours or until beans are tender. Top with mozzarella, then parmesan cheese. Cover and cook another 10 minutes or until cheese melts.
Yield: 10 - 12 side dish servings or 6 - 8 main dish servings.
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