Ingredients
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1 lb boneless pork shoulder
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1 (16 oz) pkg Nature's Promise ® Mild Italian Chicken Sausage
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1 (16 oz) pkg small dried white beans, like navy, cannellini, or great northern
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2 (10 oz) pkgs fresh mirepoix (diced onions, celery, carrots)
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4 cloves garlic, minced
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1 (14.5 oz) can no-salt-added diced tomatoes
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2 bay leaves
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6 cups low-sodium chicken broth or water
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5 sprigs thyme
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2 sprigs rosemary
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2 tbsp unsalted butter
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1/2 cup panko bread crumbs
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2 tbsp finely chopped fresh parsley
Steps
1
Cut pork into 1” pieces. To a 6-qt. slow cooker, add pork, chicken sausage, beans, mirepoix, garlic, tomatoes, bay leaves and chicken broth. Add thyme and rosemary to slow cooker. Season generously with salt and pepper.
2
Cook over high until beans and meats are tender, 6 to 8 hours. Remove and discard bay leaves, thyme and rosemary from pot. If there is too much liquid, use a slotted spoon to remove beans and meat from slow cooker.
3
Just before serving, in a 10” nonstick skillet over medium, melt butter. Add bread crumbs and cook until lightly golden brown, stirring constantly, 1 to 2 minutes. Remove from heat. Mix chopped parsley into bread crumbs. If desired, cut sausages into 1” pieces before serving. Divide cassoulet among bowls and top with toasted bread crumbs to serve.
