Slow Cooker Cassoulet



4 cans 14oz no-salt-added navy beans, drained and rinsed (or 6 cups cooked)
1 can 28 oz whole tomatoes, drained
2 onions, diced
1 carrot, diced
1 rib celery, diced
4 cloves garlic, minced
2 bay leaves
2 sprig fresh thyme
2 fresh parsley sprigs
1/4 tsp pepper
1 smoked ham hocks, (12 oz)
1 pkg fully cooked smoked Polish turkey sausages, cut diagonally in 1-1/2-inch thick slices
3 strips turkey bacon, sliced
3/4 cup chicken broth
3/4 cup white wine

1. In slow cooker, combine beans, tomatoes, onions, carrot, celery, garlic, bay leaves, thyme, parsley and pepper. Top with ham hock, sausages and bacon. Stir in broth and wine. Cover and cook on low for 6 to 8 hours.
2. Discard bay leaves, thyme and parsley. With slotted spoon, remove ham hock; discard bones, skin and fat. Shred any meat into large chunks; return to slow cooker.

Yield: 6-8 servings