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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 6 |
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This is very tasty and adjustable. Another great way to get your daily fibre! I mention a total cooktime of 12 hours but that depends on which setting is used, HIGH or LOW. Ingredients:
1 lb dry pinto beans (i used navy beans) |
6 cups water |
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can diced tomatoes |
1 medium onion, chopped |
1/2 green bell pepper, chopped (i've used red and orange) |
3 cloves garlic, minced |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
1 cup mozzarella cheese, shredded |
italian spices or any herbs, you would use on your pizza |
salt and pepper |
Directions:
1. Rinse and pick through beans.
2. Soak overnight Discard soaking water and place beans in crockpot, covering with 6 cups water.
3. Cook on HIGH for 2 to 3 hours or until the beans are al dente.
4. Save 2 cups of the cooking water.
5. Drain.
6. Combine all ingredients (except the cheeses) and cook in crockpot for 10 to 12 hours on LOW or 5 to 6 hours on HIGH or until the beans are soft.
7. Add cheeses and remove the cover.
8. Cook on HIGH an additional 15 to 20 minutes.
9. Stir a few times.
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