Pizza with beans


  • 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


    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:

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