Slow-Cooker Cassoulet

Cassoulet

1 pound dried great northern beans, soaked (see Tip) and drained

1 ounce 1 4-ounce ham hock

2 cups halved and sliced onion

3 cloves garlic, sliced

2 bay leaves

1 tablespoon dried thyme

1 teaspoon salt

1 cup low-sodium chicken broth

1 (28 ounce) can no-salt-added plum tomatoes

2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch pieces

2 tablespoons tomato paste

1 cup dry white wine

Breadcrumbs

3 tablespoons extra-virgin olive oil

2 ½ cups coarse fresh whole-wheat breadcrumbs

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

Directions at eatingwell.com

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