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Pork Cassoulet
(contributed by Rob Faris)

Ingredients:

• dried or canned (e.g., great northern) white beans
• 50% reduced fat bacon
• smoked sausage pork shoulder or loin
• 2 med. onions
• some celery
• garlic
• thyme leaves
• chicken broth (3 cups)
• small can tomato paste
• diced tomatoes (if you want)
• French bread
• parmesan cheese
• salt
• pepper

Directions:

1. Soak dried white beans overnight, bring to a boil, then drain and discard water (or for a shortcut, buy the beans in cans). 
2. Meanwhile, in a Dutch oven, brown 1 lb diced bacon and a cut-up smoked sausage.
3.  Remove browned meat and set aside In original pan, brown about 2-3 lbs of cubed pork shoulder or loin trimmed of all visible fat. 
4. Take that meat out and set aside with the other meat. 
5. In grease of original pan, sauté finely chopped onions, some finely chopped celery, 2 or 3 chopped crushed garlic cloves, and a couple teaspoons of thyme leaves. 
6. When the onions are translucent, add chicken broth, a small can of tomato paste, a small can of diced tomatoes (if you want), and some salt and pepper. 
7. Add beans and browned meat, and cook the mixture slowly as long as you are able (at least 3-4 hours, but even better, all night and then all the following day if you have nothing better to do), replenishing liquid as needed to prevent drying out. 
8. Before serving, break up some crusty French bread over top, sprinkle on parmesan cheese and bake until top is browned and crusty. 

[Note: can also do the slow cooking in a beanpot or crockpot.]