1 lb Dry navy beans
1 ts Rubbed sage
1 ts Salt (optional)
1/2 ts Pepper
1/8 ts Ground allspice
1 ds Cayenne pepper
3 lb Boneless rolled pork loin
-roast
2 tb Cooking oil
2 tb Fresh parsley; chopped
1/2 c Chicken broth
2 md Tart apples; cut into wedges
1 lg Red onion; cut into wedges
Place beans in a Dutch oven or soup kettle; add water to cover by
2 inches. Bring to a boil; boil for 2 minutes. Remove from the
heat; cover and let stand for 1 hour. Meanwhile, combine sage,
salt if desired, pepper, allspice and cayenne; rub over roast. In
a Dutch oven, brown roast in oil on all sides; drain. Drain beans
and discard liquid; stir parsley into beans. Place beans around
roast. Stir in broth. Cover and simmer for 2 hours or until a meat
thermometer reads 150 degrees F. Place apples and onions on top of
beans; cover and simmer for 30 minutes or until beans are tender
and meat thermometer reads 160 to 170 degrees F. Let stand 10 to 15
minutes before slicing.
