Pizza with beans
0
Ingredients:
- 1 lb. pinto beans
- 4 med. tomatoes, peeled and diced, or about 3 to 4 cups canned tomatoes
- 1 cup chopped onion
- 1 clove garlic, crushed
- 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
Preparation:
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.
—- original source: http://southernfood.about.com —
