Sort beans and rinse with cold water. Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Meanwhile, combine the sage, salt if desired, pepper, allspice and cayenne; rub over roast.
In a Dutch oven, brown roast in oil on all sides; drain. Drain and rinse beans, discarding liquid; stir parsley into beans. Place beans around roast. Stir in broth.
Cover and simmer for 2 hours or until a thermometer reads 150°.
Place apples and onions on top of beans; cover and simmer 30 minutes longer or until a thermometer reads 160°. Let stand 10-15 minutes before slicing.