Cheesy Butterbeans

Directions

1. 1
   In slow cooker stoneware, combine beans, tomatoes, 1/2 cup (125 ml) tomato juice, green onions, salt and black pepper to taste.
2. 2
   Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly.
3. 3
   Stir in green pepper and cheese.
4. 4
   Cover and cook on High for 20 minutes, until pepper is tender and cheese is melted.
5. 5
   Make Ahead
6. 6
   This dish can be partially prepared before it is cooked.
7. 7
   Complete Step Cover and refrigerate overnight.
8. 8
   The next morning, continue with the recipe.