> 1 lb boneless pork shoulder
> 1 (16 oz) pkg Nature's Promise® Mild Italian Chicken Sausage
> 1 (16 oz) pkg small dried white beans, like navy, cannellini, or great northern
> 2 (10 oz) pkgs fresh mirepoix
> 4 cloves garlic, minced
> 1 (14.5 oz) can no-salt-added diced tomatoes
> 2 bay leaves
> 6 cups low-sodium chicken broth or water
> 1 (0.5 oz) pkg Nature's Promise® Organic Roasting Blend, divided
> 2 tbsp unsalted butter
> 1/2 cup panko bread crumbs
Cut the pork into 1-inch pieces. To a 6-qt slow cooker, add pork, chicken sausage, beans, mirepoix, garlic, tomatoes, bay leaves, and chicken broth. From the roasting blend, add the thyme and rosemary to slow cooker. Set the parsley aside. Season generously with salt and pepper.
Cook on high 6–8 hours, until beans and meats are tender. 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.
Just before serving, in a 10-inch nonstick skillet on medium, melt the butter. Add the bread crumbs and cook 1–2 min., until lightly golden brown, stirring constantly. Remove from heat. Finely chop reserved parsley leaves and add to bread crumbs. If desired, cut sausages into 1-inch pieces before serving. Divide cassoulet among bowls and top with toasted bread crumbs to serve.