Crock pot recipes are great. A very quick and simple way to do dinner. This turned out to be a lot better than I expected. It didn’t look all that great until the very end when everything was added in. It was even just as good (maybe better) later for leftovers.
(recipe from Kraft Food & Family Holiday ’12 magazine)
1 lb boneless pork shoulder, cut into 1 1/2 inch cubes
1/2 lb italian sausage, crumbled but uncooked
1 can (14.5 oz) diced tomatoes, drained
1 large onion chopped
2 stalks celery, sliced
2 TBSP tomato paste
2 TSP herbes de Provence
2 cans great Northern beans, rinsed
4 slices of bacon, cooked and crumbled
1/4 cup grated Parmesan cheese (plus more for garnish)
Combine all ingredients except beans, bacon and cheese in slow cooker, cover and cook on LOW 7 to 8 hours (or HIGH 3 to 4 hours).
Add beans to ingredients in slow cooker; cook, covered on HIGH 15 minutes or until heated through.
Crumble bacon; sprinkle over ingredients in slow cooker along with the cheese.