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Cook bacon in a large skillet over medium-high heat until crisp.
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Remove bacon from pan and set aside to cool. Do not discard bacon drippings!
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Add onion, thyme, rosemary, and garlic to the bacon drippings in pan and sauté 3 minutes or until tender.
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Turn the slow cooker on to LOW heat and crumble the bacon.
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Add the crumbled bacon, salt, pepper, and tomatoes to the onion mixture in the pan and bring to a boil – about 3-4 minutes.
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Remove from heat and set aside.
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Place half of beans in a large bowl and mash with a potato masher or fork until chunky.
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Add the tomato mixture, mashed beans, remaining whole beans, sausage, pork and beef stock to the slow cooker (ALL ingredients except parmesan and parsley).
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Stir, cover and cook on LOW for 5 hours (or HIGH for 2.5 hours).
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Ladle into bowls.
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Sprinkle with Parmesan cheese and parsley (optional).