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

Soak beans overnight. Cook beans 2 to 3 hours on high until tender. Drain and save liquid. Combine beans, tomatoes, onions, green pepper, garlic, salt, oregano and rosemary. Add 2 cups liquid from beans. Cover and cook on low 8 to 10 hours. Turn on high, add cheeses, cook, uncovered 15 to 20 minutes. Turn off heat. Let stand a few minutes to absorb juice. Makes 6 to 8 servings.