Pizza Beans

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

Soak beans in water overnight. In slow cooker, cook beans in water on high for 2-3 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 8-10 hours. 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.

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