Cooking Instructions
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Step 1
In 5- to 6-quart slow cooker, whisk together
Chicken Broth (480 mL)
,
Dry White Wine (120 mL)
and
Tomato Paste (50 g)
. Add
Garlic (8 cloves)
,
Shallots (2)
and
Diced Tomatoes (1 can)
and mix to combine.
Step 2
Fold in
Lean Pork (905 g)
,
Thick-Cut Bacon (115 g)
,
Fresh Thyme (4 sprigs)
and
Fresh Rosemary (2 sprigs)
.
Step 3
Cook, covered, until pork easily pulls apart, 5 to 6 hours on the High Setting or 7 to 8 hours on the Low Setting.
Step 4
About an hour before serving, discard the herb sprigs, then gently stir in the lentils. With the slow cooker set on High, cover and continue cooking until
Brown Lentils (100 g)
are just tender, about 1 hour.
Step 5
Gently fold in the Canned
White Beans (1 can)
and cook until heated through, about 3 minutes. Garnish with
Fresh Parsley (to taste)
and serve with crusty bread, if desired.
