Two Step Bean Cassoulet

Ingredients

1 lb dried navy beans 6 cup water 12 slice bacon, diced 1 lb boneless pork, cut into 1/2 1 inch cubes 1 cup onion, finely chopped 2 large cloves garlic, minced 1 large bay leaf 3/4 tsp dried thyme leaves, crushed 1/2 tsp salt 1/8 tsp black pepper	Advertisements

Preparation
 
Wash the navy beans thoroughly. Soak overnight in the eater in a 3
1/2 quart slow cooker. The next day, cover and cook the beans (on
the high setting) for 3 hours or until tender. Drain the beans,
reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in
a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove
with a slotted spoon and drain on paper towels. Brown the pork cubes
in the pan drippings for 5 minutes. Combine the beans, bacon, pork,
2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt
and pepper in the slow cooker. Cover and cook on low setting for 5
hours or until the pork is tender.

 

 
Servings:
8

 

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