Pizza Beans

1 lb Pinto beans

6 c -- Water

4 md Tomatoes, peeled and diced

1 Onion, chopped

1/4 c Bell pepper, green -- chopped

1 Garlic clove -- crushed

2 ts Salt

1/2 ts Oregano

1/4 ts Rosemary

1 c Mozzarella -- shredded

1/4 c Romano -- grated

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