Smoked Sausage Cassoulet

• 2 bacon slices
• 2 cups chopped onion
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 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 lean boneless pork loin roast, trimmed and cut into 1-inch cubes
• 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
• 8 teaspoons finely shredded fresh Parmesan cheese
• 8 teaspoons chopped fresh flat-leaf parsley

1. 1. 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; saute 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. 2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of 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. Sprinkle with Parmesan cheese and parsley.

bacon, onion, thyme, rosemary, garlic, salt, freshly ground black pepper, tomatoes, cans great northern beans, pork loin roast, sausage, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/member/views/smoked-sausage-cassoulet-51802001 (may not work)