Ingredients
6
slices bacon
2
pork tenderloins (1 lb each), cut into 1 1/2-inch pieces
2
large onions, chopped (2 cups)
3
cloves garlic, finely chopped
3
cans (15.5 oz each) navy beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
cup Progresso™ chicken broth
1/2
cup dry white wine
2
tablespoons tomato paste
2
tablespoons chopped fresh parsley
3
teaspoons chopped fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
tablespoon butter or margarine
1/2
cup Progresso™ panko crispy bread crumbs
1
tablespoon red wine vinegar
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Crumble bacon; place in slow cooker. Heat drippings over medium-high heat. Add the pork slices; cook 4 minutes, turning once, until browned. Place pork in slow cooker. In same skillet, cook onions and garlic over medium-high heat 5 minutes or until tender. In slow cooker, stir onion mixture, beans, tomatoes, broth, wine, tomato paste, 1 tablespoon of the parsley, 2 teaspoons of the thyme, the salt and pepper.
Cover; cook on Low heat setting 8 hours. In nonstick skillet, melt butter over medium-high heat. Add bread crumbs; cook until browned. Stir in remaining 1 tablespoon parsley and 1 teaspoon thyme. Uncover slow cooker; stir in vinegar. Sprinkle bread crumb mixture over cassoulet.
