A delicious mélange (Yes, it’s a word from the word of the day calendar) of pinto beans and pizza ingredients, cooked effortlessly in the crock-pot. From Mabel Hoffman’s Crockery Cookery.
Ingredients
- 1 pound pinto beans
3 1/2 cups water
4 tomatoes — chopped
1 onion — chopped
1/4 cup chopped red or green bell pepper
1 clove garlic — crushed
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Rinse beans, removing any foreign objects.
Place in a large bowl and cover with water and allow to soak at room temperature overnight.
In a slow cooker, combine beans, water, tomatoes, onion, bell pepper, garlic, salt, oregano, and rosemary. Cover and cook on High 6 to 7 hours or until beans are tender.
Right before you’re ready to serve, top with mozzarella, then Parmesan cheese. Cover and cook another 10 minutes or until cheese melts.
Yields 10 – 12 side dish servings or 6 – 8 main dish servings.
