Crock Pot Pork Stew - cooking recipe

Ingredients

1 1/2 lbs pork shoulder, cut into cubes
1 (16 ounce) can kielbasa, cut into 1/2 inch slices (or your favorite smoked sausage cut into slices)
2 onions, chopped
2 garlic cloves, minced
1 (15 ounce) can cannellini beans, rinsed and drained
6 carrots, peeled and sliced into 1-inch pieces
1 (14 ounce) can chicken broth (or 1 3/4 cup water with 2 chicken bouillon cubes)
3 tablespoons tomato paste
2 tablespoons fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon pepper
1 cup tomatoes, chopped or 1 cup halved cherry tomatoes
For crumb topping
1 1/2 cups breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup parmesan cheese, shredded
2 tablespoons olive oil

Preparation

Put first 10 ingredients (pork - pepper)in crock pot, cover and cook on low heat for 8-10 hours (or on high heat for 4-5 hours).
Stir in tomatoes, cover and cook for 10 minutes longer.
To make crumb topping: combine crumb topping ingredients in a plastic baggie. Sprinkle crumb mixture over stew and cook 15 minutes longer.
***To make ahead and freeze. Prepare stew as directed and turn into a 3-quart casserole, freeze covered for up to one month. Topping can also be frozen (separately) for up to one month. To serve: Thaw casserole and crumb topping in refrigerator for up to 2 days ahead of time. Preheat oven to 400-degrees F. Bake casserole covered for 30 minutes, uncover and sprinkle with crumb topping and bake for 15-20 minutes longer or until heated through.