Smoked Sausage Cassoulet

Ingredients

• 2 slices bacon 
• 0.5 teaspoon pepper black freshly ground
• 1 pound pork loin roast boneless lean trimmed cut into 1-inch cubes
• 29 ounce tomatoes diced drained canned
• 30 ounce cannellini beans rinsed drained canned
• 0.5 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 8 teaspoons flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 2 cups onion chopped
• 8 teaspoons parmesan cheese fresh shredded finely
• 0.5 teaspoon salt 
• 0.5 pound sausage smoked cut into 1/2-inch cubes reduced-fat

Equipment

• bowl
• frying pan
• ladle
• potato masher
• slow cooker

Directions

1. Cook bacon in a large skillet over medium-high heat until crisp.
2. Remove bacon from pan; crumble.
3. Add onion, thyme, rosemary, and garlic to drippings in pan; saut 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil.
4. Remove from heat.
5. Place half of beans in a large bowl; mash with a potato masher until chunky.
6. Add remaining half of beans, pork, and sausage; stir well.
7. 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.
8. Sprinkle with Parmesan cheese and parsley.