Pizza Beans

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

Directions

 * 1) Soak Beans in water overnight. In slow cooker, cook Beans in water on high for 2–3 hours, until tender but not mushy.
 * 2) 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.
 * 3) 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.