Mark Bittman'S Slow-Cooker Cassoulet

• 1/2 pound small white beans, like pea or navy
• 4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
• 1 medium-large onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 cups cored and chopped tomatoes, with their juice (canned are fine)
• 3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 2 bay leaves
• 1/4 pound slab bacon or salt pork, in 1 piece
• 4 sweet Italian sausages, about 3/4 pound
• 1 pound boneless pork shoulder
• 2 duck legs
• Chicken, beef or vegetable stock, or water, or a mixture, as needed
• Salt and freshly ground black pepper to taste
• 1 cup plain bread crumbs, optional
• Chopped fresh parsley for garnish.

1. 1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hours on high

white beans, garlic, onion, carrots, tomatoes, thyme, bay leaves, bacon, sweet italian sausages, pork shoulder, duck legs, chicken, salt, bread crumbs, fresh parsley

Taken from www.epicurious.com/recipes/member/views/mark-bittmans-slow-cooker-cassoulet-52719551 (may not work)