Preparation:
Soak beans in water overnight. In slow cooker, cook beans in
water on high for 2-3 hours, until tender but not mushy. Drain,
SAVING liquid.
Add tomatoes, onion, green pepper, garlic, salt, oregano, and
rosemary.
Add 2 cups bean liquid. Cover and cook on low for 8-10 hours.
Add cheese and cook on high, uncovered, for 15-20 minutes. Turn
off heat and let stand a few minutes before serving to let beans
absorb some of the juice. |
