Suggested Wine: Johannisberger or Niersteiner
Serve with German-style red cabbage and warm rye bread
1 pound dried Navy Beans
1 3-4 pound boneless rolled and tied Pork Loin Roast
1 teaspoon Rubbed Sage
1 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon ground Allspice
dash Cayenne
2 tablespoons Vegetable oil
1 large Onion -- cut in wedges
1/2 cup Dry White wine
2 Tart Cooking Apples, cored -- cut in wedges
Fresh Parsley Sprigs (optional)
Rinse and pick over beans; drain and place in large saucepan with enough water to cover by 2 inches; cover and let stand overnight.
Bring beans in their soaking liquid to boil; lower heat; cover and simmer 1-1/2 hours; drain into a bowl. Season with salt and pepper to taste, mix well and set aside. Meanwhile, in a cup mix sage, salt, pepper and cayenne; rub roast all over with mixture until all used up. In a Dutch oven, brown roast in hot oil on all sides but not ends; spoon off fat. Arrange beans around roast; stir onion wedges and wine into beans. Cover and simmer over low heat 1 hour, turning roast every 20 minutes. Add apples on top of beans; cover and cook 30-45 minutes, or until meat and beans are tender. (Add more wine or water if beans become too dry.) Let stand 15 minutes before carving.
To serve, place roast on a serving platter; arrange beans, apples and onions around roast. Skim fat from pan juices, taste for seasoning, and pour over meat and vegetables. Garnish with parsley if desired.