Rinse and pick through the pinto beans.

Soak the beans overnight in water.

Discard the soaking water.

Place the beans in a crockpot.

Cover the beans with 6 cups of fresh water.

Cook on HIGH for 2 to 3 hours, or until the beans are al dente.

Save 2 cups of the cooking water.

Drain the beans.

Combine the cooked beans, crushed tomatoes, chopped onion, chopped green bell pepper, minced garlic, Italian spices, salt, and pepper in the crockpot.

Cook on LOW for 10 to 12 hours, or on HIGH for 5 to 6 hours, or until the beans are soft.

Add the grated parmesan cheese and shredded mozzarella cheese.

Remove the cover from the crockpot.

Cook on HIGH for an additional 15 to 20 minutes, or until the cheese is melted and bubbly.

Stir a few times before serving.