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Pizza Beans

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Submitted by milestow

YIELD

servings

PREP

3 hrs

COOK

10 hrs

READY

13 hrs

Ingredients

1 453.6
POUND G PINTO BEANS
6 1.4
CUPS L WATER
4 4
MEDIUM MEDIUM TOMATOES
peeled, diced
1 1
EACH EACH ONIONS
chopped
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
1 237
CUP ML MOZZARELLA CHEESE
shredded *
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 634g (22.4 oz)
Amount per Serving
Calories 153 14% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1578mg 66%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 30%
Sugars g
Protein 18g
Vitamin A 22% Vitamin C 45%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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