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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pizza Beans Ingredients:
1 lb. pinto beans |
4 med. tomatoes |
1 cup chopped onion |
1 clove garlic, crushed |
1 salt and pepper to taste |
1/4 tsp. dried rosemary |
1/4 cup chopped green pepper |
1/2 tsp. oregano |
1 cup shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Soak pinto beans in water overnight. Drain beans, cover with fresh water and simmer for 1 1/2 to 2 hours, until tender. In slow cooker, combine beans with tomatoes, onion, garlic, green pepper, salt and pepper, rosemary and oregano. Add 2 cups liquid from pinto 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 for a few minutes before serving to allow beans to absorb some of the liquid.
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