Two-step bean cassoulet

8 Servings

Ingredients

Quantity Ingredient
1 pounds Dried Navy Beans
6 cups Water
12 slices Bacon; Diced
1 pounds Boneless Pork; Cut Into 1/2
Inch Cubes
1 cup Onion; Finely Chopped
2 larges Cloves Garlic; Minced
1 large Bay Leaf
¾ teaspoon Dried Thyme Leaves; Crushed
½ teaspoon Salt
⅛ teaspoon Black Pepper

Directions

Wash the navy beans thoroughly. Soak overnight in the eater in a 3½ 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.

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