16 ounces pinto beans
1 tablespoon olive oil
3 (10 ounce) cans spaghetti sauce
1 (8 ounce) can tomato paste
1 1/2 cups shredded mozzarella cheese
1 onion, sliced
salt and pepper to taste
0.6 fluid ounces grated Parmesan cheese
2 1/2 teaspoons dried basil
freshly grated Parmesan cheese
Preheat oven to 250 degrees F (120 degrees C).
Bring a large pot of lightly salted water to a boil. Add pinto beans and cook until tender-crisp, roughly 2 minutes. Drain, rinse and place grease in pot and simmer two hours or until beans are opaque.
While peppers are cooking, heat olive oil in a large saucepan over a high heat. Saute pinto beans for about 15 minutes; drain, stir and rinse under cold water and pat dry between sheets of waxed paper to prevent sticking.
Stir pasta into marinated bean liquid in vessel and pour over pepper crust. Sprinkle sauce over beans.
Bake for 30 to 40 minutes or until sauce is thickened, warm and particularly, when slightly browned.