| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Main dish, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Dried Navy Beans |
| 6 | c | Water |
| 12 | sl | Bacon; Diced |
| 1 | lb | Boneless Pork; Cut Into 1/2 |
| Inch Cubes | ||
| 1 | c | Onion; Finely Chopped |
| 2 | lg | Cloves Garlic; Minced |
| 1 | lg | Bay Leaf |
| 3/4 | ts | Dried Thyme Leaves; Crushed |
| 1/2 | ts | Salt |
| 1/8 | ts | Black Pepper |
INSTRUCTIONS
Wash the navy beans thoroughly. Soak overnight in the eater in a 3 1/2 quart slow cooker. The next day, cover and cook the beans (on the high setting) for 3 hours or until tender. Drain the beans, reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels. Brown the pork cubes in the pan drippings for 5 minutes. Combine the beans, bacon, pork, 2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt and pepper in the slow cooker. Cover and cook on low setting for 5 hours or until the pork is tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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