Pizza-Flavored Pinto Beans
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.
Source: Julie Badylak and http://southernfood.about.com/od/crockpotbeans/r/bl58c10.htm
•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.
Source: Julie Badylak and http://southernfood.about.com/od/crockpotbeans/r/bl58c10.htm
posted by wonderpfahl | 8:20 AM
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