Title: Two-step bean cassoulet
 Categories: Main dish, Vegetables
      Yield: 8 Servings
 
      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
 
  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.