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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This sounds yummy! Ingredients:
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 |
Directions:
1. 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.
2. Meanwhile, combine sage, salt, pepper, allspice and cayenne; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
3. Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth.
4. Cover and simmer for 2 hours or until a meat thermometer reads 150.
5. 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.
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