Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 pound dry navy beans

1 teaspoon rubbed sage

1 teaspoon salt, optional

1/2 teaspoon pepper

1/8 teaspoon ground allspice

Dash cayenne pepper

1 3pounds boneless rolled pork loin roast

2 tablespoons cooking oil

2 tablespoons fresh parsley, chopped

12 cups chicken broth

2 medium tart apples, cut in wedges

1 large red onion, cut in wedges

Instructions: Place beans in a Dutch oven or soup kettle; 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 hour. Meanwhile, combine sage, salt if desired, pepper, allspice and cayenne; rub over roast. In a Dutch over, 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 read 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving with 1/2 cup of cooked beans (prepared without salt) equals 3 meat, 1 starch; also, 304 calories, 83 mg sodium, 70 mg cholesterol, 14 gm carbohydrate, 27 gm protein, 15 gm fat.

Serves: 12

Food Exchanges: