Cassoulet is the epitomy of bean and meat dishes. This recipe is adapted for a crockpot, but can easily be made in a dutch oven.
 
4 lb. boneless pork, lamb or venison shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup bread crumbs
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 Tbs. dijon mustard
1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or Cannelini beans, drained
6 fully cooked or smoked chorizo, garlic, or italian sausage links, about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt
 
Season the pork generously with kosher salt and pepper; set aside.
 
In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the breadcrumbs are toasted and golden, 4 to 6 minutes. Transfer the breadcrumbs to a baking sheet and season with kosher salt and pepper.
 
Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
 
Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
 
Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
 
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the breadcrumbs and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
 
Position a rack in the lower third of an oven and preheat the broiler.
 
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
 
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.
 
Serves 8 to 10.
 
Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.