Cassoulet the crockery way

MAKES 10 (1-CUP) SERVINGS

1 pound dried great Northern beans, rinsed

2 cups chopped onions

1/4 teaspoon freshly ground black pepper

1 clove garlic, peeled and crushed

1 tablespoon chopped fresh parsley

2 whole cloves

1 bay leaf

1 sprig fresh thyme

1/4 pound salt pork, diced

1/2 pound boneless lamb, cut into 1-inch cubes

1/2 pound boneless chicken, cut into 1-inch cubes

1/2 pound hot or mild Italian sausage

2 medium tomatoes, peeled, seeded, chopped

3 cups beef broth or bouillon

1 cup dry red wine

In slow-cooker, combine beans, onions, pepper, garlic and parsley. Wrap cloves, bay leaf and thyme in cheesecloth and tie with kitchen twine to seal. Add to pot.

Add salt pork, lamb, chicken, sausage and tomatoes. Pour beef broth or bouillon and wine over all.

Cover; cook on LOW 9 to 10 hours until beans and meat are tender. Remove and discard spice bag. Serve hot.

Timothy Favero, Waukegan

Nutrition facts per serving: 427 calories, 17 g fat, 6 g saturated fat, 61 mg cholesterol, 33 g carbohydrates, 30 g protein, 452 mg sodium, 10 g fiber