Add broth and juice from tomatoes (reserve the tomatoes).
Nestle pork into the bean mixture.
Pour into the slow cooker.
Coarsely chop the reserved tomatoes and spread over the top so the beans are mostly covered.
Cook on High for 6 hours or Low for 9 hours.
Remove meat from the ham hock and chop; stir back into the stew.
Discard the bay leaves.
Add minced garlic; cook, stirring often, for 2 minutes.
Remove from heat and stir in parsley.
Serve the breadcrumbs over the cassoulet.
Prepare Step 2 just before turning on the slow cooker.
Equipment: 6- to 7-quart slow cooker
Tips: Soaking dry beans before slow-cooking ensures creamy results.
Place beans in a large saucepan with enough cold water to cover by 2 inches.
Bring to a boil for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
