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 cup grated Romano or Parmesan cheese
6 cups water
1/4 cup chopped green pepper
1/2 tsp. oregano
1 cup shredded Mozzarella cheese

Soak 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 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.