1 pound pinto beans, dried
1 (28 ounce) can crushed tomatoes or Ro-Tel
1 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
6 cups water
1/4 cup parmesan or Romano cheese
1 cup mozzarella cheese, shredded
Salt and pepper to taste
Rinse and pick through the beans. Soak overnight.
Discard soaking water and place beans in slow cooker, covering with 6 cups water.
Cook on HIGH for 2 to 3 hours or until the beans are al dente). Save 2 cups of the water in which the beans were cooked.
Combine all ingredients (except for the cheese) and cook in crock pot for 10 to 12 hours on LOW or for 5 to 6 hours on HIGH or until beans are soft.
Add cheeses and remove cover; cook on HIGH for 15 to 20 minutes.
Stir a few times.
Serve with a hearty, crusty bread.
Slow Cooker Vegetable Recipes