Two-step Bean Cassoulet

1 lb Dried Navy Beans
6 c Water
12 sl Bacon; Diced
1 lb Boneless Pork; Cut Into 1/2 inch Cubes
1 c Onion; Finely Chopped
2 lg Cloves Garlic; Minced
1 lg Bay Leaf
3/4 ts Dried Thyme Leaves; Crushed
1/2 ts Salt
1/8 ts Black Pepper

Wash the navy beans thoroughly. Soak overnight in the eater in a 3 1/2 quart slow cooker. The next day, cover and cook the beans (on the high setting) for 3 hours or until tender. Drain the beans, reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in a 10-inch skillet, over medium heat, 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels. Brown the pork cubes in the pan drippings for 5 minutes. Combine the beans, bacon, pork, 2 cups reserved bean liquid, onion, garlic, bay leaf, thyme, and salt and pepper in the slow cooker. Cover and cook on low setting for 5 hours or until the pork is tender.

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