Prep 10 mins
Cook 2 hrs
This sounds yummy!
- 1 lb dried navy beans
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon ground allspice
- 1 dash cayenne pepper
- 3 lbs boneless pork loin roast
- 2 tablespoons cooking oil
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup chicken broth
- 2 tart apples, cut in wedges
- 1 red onion, cut in wedges
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Brin to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Meanwhile, combine sage, salt, 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.
- Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170. Let stand 10-15 minutes before slicing and serving.
Yum, this is wonderful! I made this for a Octoberfest get together, and the aroma was calling everyone .....to come "hither". It was succulent, fall of the bone tender, and full of flavor. I am so glad I made this, the only deviation was using canned beans instead of dried, (I forgot this!) but otherwise stayed true to the goodness of pork! Thanks for posting!