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. ---------------------------------------------------------------------------
Nutrition
Ingredients
