1 pound pinto beans, dried
1 (28 ounce) can crushed tomatoes or Ro-Tel
1 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
6 cups water
1/4 cup parmesan or Romano cheese
1 cup mozzarella cheese, shredded
Salt and pepper to taste
Rinse and pick through the beans. Soak overnight.
Discard soaking water and place beans in crockpot, covering with 6 cups water.
Cook on HIGH for 2 to 3 hours or until the beans are al dente). Save 2 cups of the water in which the beans were cooked.
Combine all ingredients (except for the cheese) and cook in crockpot for 10 to 12 hours on LOW or for 5 to 6 hours on HIGH or until beans are soft.
Add cheeses and remove cover; cook on HIGH for 15 to 20 minutes.
Stir a few times.
Serve with a hearty, crusty bread.