Gourmet Guy's Cassoulet

Ingredients
1/2 lb bacon, cubed
1-15 oz can white kidney beans
1-15 oz can pinto beans
1 large Spanish onion, diced
10 garlic cloves, minced
1 lb ground pork
1 T dried parsley
2 T dried thyme leaf
1 T rosemary
1 bay leaf
1 t rubbed sage
1/4 c sherry
water
salt and pepper
Fresh Parsley

Method
In a slow cooker, or large heavy bottomed pot, spread the bacon cubes, evenly over the bottom of the pan. This will be the first layer.
Drain and rinse the beans. Mix beans, onion and garlic together and spread over the bacon creating the second layer. Crumble the ground pork over the beans, this is the third layer.
Mix all the herbs together (except the bay leaf) and sprinkle over the pork. Add water and sherry until all ingredients are covered. This is important to ensure proper cooking.
Add the bay leaf.
Set temperature on low and cook 6-8 hours or overnight. If using a traditional pot, bring to a boil and then lower temperature and simmer for 6-8 hours.After cooking is complete, gently stir in chopped parsley.
Salt and pepper to taste.

Plating
Spoon into a soup bowl and top with a sprig of parsley. Serve with a Tiger Bread roll.