Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Pinto beans
   6      c             Water
   4      medium        Tomatoes -- peeled and diced
   1                    Onion -- chopped
     1/4  c             Bell pepper -- green; chopped
   1                    Garlic clove -- crushed
   2      ts            Salt
     1/2  t             Oregano
     1/4  t             Rosemary
   1      c             Mozzarella -- shredded
     1/4  c             Romano -- grated

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.