Crock Pot Cassoulet (adapted from Electric Kitchen/Cooking Light)

     3 bacon slices

     1 onion, chopped

     3 thyme sprigs

     1 tsp rosemary needles

     3 garlic cloves, minced

     1/2 teaspoon salt

     1/2 teaspoon freshly ground black pepper

     2 (14.5-ounce) cans diced tomatoes, drained

     2 (15-ounce) cans Great Northern beans, rinsed and drained

     1 pound boneless pork (I used shoulder), cut into 1-inch cubes

     1/2 pound little smokies smoked sausage, cut into 1/2-inch pieces

     3 tbsp finely shredded fresh Parmesan cheese

     2 tsp chopped fresh flat-leaf parsley

 

Cook bacon in a large skillet over medium-high heat until crisp.  Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender.  Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil.  Add beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers.  Cover and cook on LOW for 5 hours.  Ladle into bowls, removing thyme sprigs.  Sprinkle with Parmesan cheese and parsley.  Makes 6 servings. 


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