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.