Ingredients Edit

Directions Edit

  1. Soak beans in water overnight.
  2. In slow cooker, cook beans in water on high for 2 – 3 hours, until tender but not mushy.
  3. Drain, saving liquid.
  4. Add tomatoes, onion, green pepper, garlic, salt, oregano, and rosemary.
  5. Add 2 cups bean liquid.
  6. Cover and cook on low for 8 – 10 hours.
  7. Add cheese and cook on high, uncovered, for 15 – 20 minutes.
  8. Turn off heat and let stand a few minutes before serving to let beans absorb some of the juice.
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