Pizza Beans Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| Pinto beans | 1 Pound | |
| Water | 6 Cup (16 tbs) | |
| Tomatoes | 4 Medium, peeled | |
| Onion | 1 , chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Rosemary | 1/4 Teaspoon, crushed | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated |
Directions
Soak beans in water overnight.
In slow-cooking pot, cook soaked beans in water on high for 2 to 3 hours, or until tender but not mushy.
Drain, saving liquid.
In slow-cooking pot, combine beans with tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary.
Add 2 cups liquid from beans.
Cover and cook on low for 8 to 10 hours.
Turn control to high; add mozzarella and Romano cheeses.
Cook, uncovered, on high for 15 to 20 minutes.
Turn heat off; let stand a few minutes before serving to let beans absorb some of the juice.
Makes 6 to 8 servings.
In slow-cooking pot, cook soaked beans in water on high for 2 to 3 hours, or until tender but not mushy.
Drain, saving liquid.
In slow-cooking pot, combine beans with tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary.
Add 2 cups liquid from beans.
Cover and cook on low for 8 to 10 hours.
Turn control to high; add mozzarella and Romano cheeses.
Cook, uncovered, on high for 15 to 20 minutes.
Turn heat off; let stand a few minutes before serving to let beans absorb some of the juice.
Makes 6 to 8 servings.
Chef
