| 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
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