1       lb           Pinto beans
   6       c             -- Water
   4       md           Tomatoes, peeled and diced
   1                    Onion, chopped
     1/4   c            Bell pepper, green -- chopped
   1                    Garlic clove -- crushed
   2       ts           Salt
     1/2   ts           Oregano
     1/4   ts           Rosemary
   1       c            Mozzarella -- shredded
     1/4   c            Romano -- grated
  Soak beans in water overnight.  In slow cooker, cook
  beans in water on high for 2-3 hours, until tender but
  not mushy.  Drain, SAVING liquid. Add tomatoes, onion,
  green pepper, garlic, salt, oregano, and rosemary. Add
  2 cups bean liquid.  Cover and cook on low for 8-10
  hours. Add cheese and cook on high, uncovered, for
  15-20 minutes. Turn off heat and let stand a few
  minutes before serving to let beans absorb some of the
  juice.
  Posted By waring@ima.infomail.com (Sam Waring) On
  rec.food.recipes or rec.food.cooking