SLOW COOKER PORK CASSOULET

I found this recipe in an old FOOD AND FAMILY magazine that was in the waiting room at the doctors office

PORK CASSOULET in the Crockpot

1

one lb.  boneless pork shoulder, cut into 1-1/2-inch chunks

 1/2lb.  Italian sausage, crumbled

1 can  (14.5 oz.) diced tomatoes, drained

1

large  onion, chopped

2

stalks  celery, sliced

2

Tbsp.  tomato paste  (I substituted some ketchup)

4

cloves  garlic, minced

2

tsp.  herbes de Provence (can't find this here, so I used one packet of Sazon Goya and some Mrs. Dash

2

cans  (15.5 oz. each) great Northern beans, rinsed

4

slices  OSCAR MAYER Bacon (substituted turkey bacon, about 7 slices)

1/4

cup  KRAFT Grated Parmesan Cheese

COMBINE all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).

ADD beans to ingredients in slow cooker; cook, covered, on HIGH 15 min. or until heated through. Meanwhile, cook bacon until crisp; drain.

Crumble bacon over ingredients in slow cooker, along with the cheese.

CRUMBLE bacon; sprinkle over ingredients in slow cooker along with the cheese
.