Smoked Sausage Cassoulet

This comes from a crock-pot cook book we have by Southern Living. It is so good with a loaf of crusty bread and a simple green salad. It tastes even better if you make it a day ahead of time.

1 lb. lean boneless pork loin roast
2 bacon slices
2 c. chopped onion
1 t. dried thyme
½ t. dried rosemary
3 garlic cloves, minced
1 tsp. salt
½ t. pepper
2 (14.5 oz) cans diced tomatoes, drained
2 (15 oz) cans Great Northern beans, rinsed and drained
½ lb. smoked sausage, cut into cubes
Shredded parmesan cheese

Cut pork loin into 1 inch cubes. Cook bacon in large skillet over med-high heat until crisp, remove bacon from skillet, crumble and set aside. Add onion, thyme, rosemary and garlic to bacon drippings in skillet – saute 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, tomatoes, bring to a boil. Remove from heat, set aside. Mash half the beans with a potato masher until chunky. Combine mashed beans, remaining half of beans, pork loin and sausage and mix well. Place half of bean mixture in slow cooker, top with half of tomato mixture. Repeat layers, cover with lid and cook on high setting for 1 hour. Reduce to low heat setting and cook 4 hours. Serve with grated parmesan cheese.