1 lb. pinto beans
4 med. tomatoes, peeled and diced
1 onion, chopped
1 clove garlic, crushed
Salt and pepper to taste
1/4 tsp. rosemary
1/4 c. grated Romano or Parmesan cheese
6 c. water
1/4 c. chopped green pepper
1/2 tsp. oregano
1 c. shredded Mozzarella cheese

Soak beans in water overnight. In slow cooker, cook soaked beans in water on high for 2 to 3 hours, until tender but not mushy. Drain, saving liquid. 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. Serves 20.