Pizza Beans

1 pound dried pinto beans
4 medium tomatoes -- peeled and diced
1 onion -- chopped
1 garlic clove -- crushed
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 teaspoon rosemary
1/4 cup grated Romano or Parmesan cheese
6 cups water
1/4 cup chopped green pepper
1/2 teaspoon oregano
1 cup shredded Mozzarella cheese

Soak beans in water overnight. Drain beans, cover with fresh water and simmer for 1 1/2 to 2 hours, until tender. In slow cooker, combine beans with tomatoes, onion, garlic, green pepper, salt and pepper, rosemary and oregano. 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 for a few minutes before serving to allow beans to absorb some of the liquid.

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