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.