Be the first to Scroll down to see more pinto bean recipes.
Ingredients:
- 1 lb. pinto beans
- 4 med. tomatoes, peeled and diced, or about 3 to 4 cups canned tomatoes
- 1 cup chopped onion
- 1 clove garlic, crushed
- Salt and pepper to taste
- 1/4 tsp. dried rosemary
- 1/4 cup chopped green pepper
- 1/2 tsp. oregano
- 1 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Soak pinto 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 pinto 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.
More Pinto Bean Recipes
Pinto Bean Chili
Mexican Style Pinto Beans
Pinto Bean Stew Recipe
Pinto Bean Pie Recipe
Texas Pinto Bean Recipe
Kamara's Pinto Bean Recipe
Crockpot Pinto Bean Recipe with Ham
More Beans
Pinto Beans Index
Beef Chili
Ground Beef Chili
Crockpot Beans
Crockpot Barbecue
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
