Califonia Bountiful
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Slow cooker cheese beans

Slow cooker cheese beans


1 lb. dry pinto beans
6 cups water
4 medium tomatoes, peeled and diced, or 2 cups canned, chopped tomatoes
1 onion, chopped
1/4 cup chopped green bell pepper
1 clove garlic, peeled and crushed
2 tsp. salt
1/2 tsp. crushed, dried oregano leaves
1/4 tsp. crushed, dried rosemary
1 cup shredded mozzarella cheese
1/4 cup fresh grated Romano or Parmesan cheese

Dry beans are inexpensive, easy to use and packed with nutrition. Don't have pinto beans on hand? Try this recipe with pink beans.


Soak beans in 6 cups of water overnight in the slow cooker with the heat turned off. Turn the cooker to high and cook for 2 to 3 hours or until beans are tender. Drain beans, reserving the remaining liquid. Return beans to the slow cooker along with tomatoes, onion, pepper, garlic, salt, oregano and rosemary. Add 2 cups of the reserved soaking liquid. Cover and cook on low for 8 to 10 hours. Turn heat to high; add cheeses and stir gently. Cook, uncovered, on high for 15 minutes. Turn heat off and let stand for a few minutes before serving.

Serves 8