Oktoberfest Pork Roast - cooking recipe

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

Preparation

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.