| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”