Great Northern Beans with Sausage and Pork Chops

This time of year. . .I love to enjoy the fragrance of a slow cooker meal getting better and better as the day goes along.  You'll need to start this dish the day before by soaking your beans.  Great Northern beans are a good choice for this dish as they won't be as prone to fall apart during a long cooking period. 

• 1 pound or one 500 gram bag Great Northern Beans (rinsed and soaked overnight in a 6 cup measuring cup filled to the top with cold water)
• 2 pounds or about 1 kilogram fast fry boneless pork chops
• salt and pepper to season
• 3 tablespoons canola oil
• 1 onion, diced
• 1 heaping tablespoon bottled minced garlic.  ..or about 6 cloves minced
• 1 cup white wine
• 1 28 ounce can diced tomatoes, with the juice
• 1 ring kielbasa or farmer sausage cut into bite sized pieces  (optional. . you could cut both amounts of meat in half if you prefer less meat)
• 1/3 cup pot barley
• 3 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon summer savoury
• 1/2 teaspoon fennel seed
• 2 bay leaves
• 1/2 can tomato paste  (added after the beans are cooked through)
• handful fresh parsley  .about 1/2 cup chopped

1. Drain your beans and place in the bottom of your slow cooker.
2. Preheat a large fry pan over medium high heat. .do  not use non stick unless it is all you have.  You want to brown the meat. .and non stick does not do this easily.  Spray your pan with cooking spray and add the oil. 
3. Sprinkle your chops with salt and pepper and begin to brown them. Don't crowd the pan. .or they'll just poach instead of fry.  As they brown, flip them over and brown the other side and then transfer them to the slow cooker.  Repeat until all the chops have browned.
4. Add the onion to the pan and stir while it starts to turn translucent. . .add the garlic, and wine..  Simmer for 5 minutes.
5. Add this to the pot and then add the rest of the ingredients.(except the tomato paste)
6. Add the tomato paste once the beans are cooked through.
7. Cover the slow cooker and cook on low 10 - 12  hours or high 6-8 hours.  The best idea is to make it a day ahead and then reheat it the following day.  The flavours will continue to get better.

Use spoons or forks. ..your choice. ..but be sure to serve with crusty buns.