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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Says Carol Stevens of Basye, Virginia, We especially enjoy this roast at our family's own Oktoberfest dinner. Ingredients:
1 pound dried navy beans |
1 teaspoon rubbed sage |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
1/8 teaspoon ground allspice |
dash cayenne pepper |
1 boneless pork sirloin roast (3 pounds) |
2 tablespoons canola oil |
2 tablespoons chopped fresh parsley |
1/2 cup chicken broth |
2 medium tart apples, cut into wedges |
1 large red onion, cut into wedges |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Meanwhile, combine the sage, salt if desired, pepper, allspice and cayenne; rub over roast.
2. In a Dutch oven, brown roast in oil on all sides; drain. Drain and rinse beans, discarding liquid; stir parsley into beans. Place beans around roast. Stir in broth.
3. Cover and simmer for 2 hours or until a meat thermometer reads 150°.
4. Place apples and onions on top of beans; cover and simmer 30 minutes longer or until a meat thermometer reads 160°. Let stand 10-15 minutes before slicing. Yield: 12 servings.
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