Veggie Beans and Cheese
Serves 4 to 6. Recipe is by Julie Kay.
2 (15.5-ounce) cans pinto beans, drained
1 (14.5-ounce) can diced spicy red pepper tomatoes
1 onion, sliced
1 bell pepper, chopped
1 zucchini, chopped
2 garlic cloves, chopped
1 (4-ounce) container feta cheese
1. Put beans, tomatoes, onion, bell pepper, zucchini and garlic cloves in slow cooker.
2. Cook on Low for 4 to 6 hours.
3. Remove to serving dish and sprinkle feta cheese over all.