What A Crock!: Bean experiment - find your mix with veggies _lowres

Advocate staff photo by PATRICK DENNIS -- Veggie Beans and Cheese

ADVOCATE-TESTED RECIPE

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.