Pizza Beans
Yield
servingsPrep
3 hrsCook
10 hrsReady
13 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
|
|
| 6 | cups |
water
|
|
| 4 | medium |
tomatoes
peeled, diced |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
|
|
| 1.4 | l |
water
|
|
| 4 | medium |
tomatoes
peeled, diced |
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
romano cheese
grated |
*
|
Directions
Soak beans in water overnight.
In slow cooker, cook beans in water on high for 2 to 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 to 10 hours.
Add cheese and cook on high, uncovered, for 15 to 20 minutes.
Turn off heat and let stand a few minutes before serving to let beans absorb some of the juice.
