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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1	lb	dried	303.9072	59.1939	27.896	3.1752
sage	1	teaspoon	rubbed	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
cayenne pepper	1	dash		-	-	-	-
pork loin roast	3	lbs	boneless	2257.6051	0.0	290.2247	113.2883
cooking oil	2	tablespoons		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
tart apple	2		cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.