Cassoulet

1/2 pound bulk pork sausage
1 small onion, sliced (1/2 cup)
1 clove garlic, minced
1 1/2 cups cubed fully cooked ham
2 Tbsp. snipped parsley
1 bay leaf
2 15 oz. cans navy beans
1/4 cup dry white wine
Dash of ground cloves

In a skillet cook the sausage, onion, and garlic until meat is lightly browned and onion is tender; drain off the fat.

Add ham, parsley and bay leaf; mix well. Stir in undrained beans, wine and cloves. Put into the slow cooker, cook on low about 6 hours.

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