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Oven-Baked Pork and Dried Bean Casserole

The Casserole: Oven-Baked Pork and Dried Beans in My Old Brown Dish turns dried white beans, pork shoulder, onions, and broth into a rich, old-fashioned oven dinner. It bakes slowly until the pork is tender, the beans are creamy, and the broth becomes a glossy savory gravy.
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Prep Time 12 hours
Cook Time 3 hours 45 minutes
Total Time 15 hours 45 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Ingredients
  

  • 1 pound dried white beans navy, Great Northern, or cannellini; about 2 cups, picked over and rinsed
  • 2 pounds boneless pork shoulder or country-style pork ribs trimmed and cut into 1 1/2-inch chunks
  • 2 large yellow onions peeled and thinly sliced
  • 4 cups low-sodium chicken or pork broth
  • 1/2 to 1 cup hot water or hot broth as needed if the casserole looks dry during baking
  • 1 1/2 to 2 teaspoons kosher salt to start, plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste

Instructions
 

  • Put the dried beans in a large bowl and cover them with cool water by at least 2 inches, then leave them on the counter for 8 to 12 hours or overnight before draining and rinsing well.
  • Set an oven rack in the lower-middle position and heat the oven to 325°F, then lightly grease a deep 3- to 4-quart casserole dish.
  • Spread the thinly sliced onions across the bottom of the casserole dish and scatter the drained beans evenly over the onions.
  • Pat the pork chunks dry with paper towels, season them generously all over with the kosher salt and black pepper, and nestle them down among the beans and onions.
  • Pour the 4 cups of broth over everything so the liquid comes just level with or barely covers the beans and pork, adding a little water if needed and pressing everything down gently with a spoon.
  • Cover the casserole tightly with a lid or a double layer of foil and bake for 2 1/2 hours.
  • Carefully remove the casserole from the oven, uncover it away from your face, and stir gently from the bottom to loosen anything settling there.
  • If the beans are not mostly submerged in brothy gravy or the casserole looks dry, add 1/2 to 1 cup of hot water or hot broth and stir gently.
  • Return the casserole to the oven uncovered and bake for 45 to 75 minutes more, stirring once or twice, until the pork is fall-apart tender, the beans are creamy, and the liquid has reduced into a thick gravy that coats a spoon.
  • Taste the gravy and add more salt and pepper if needed, then let the casserole sit for 10 to 15 minutes before serving so the gravy can thicken as it settles.

Notes

Cool the casserole and refrigerate leftovers in a covered container for up to 4 days, or freeze in smaller containers for up to 3 months. The gravy thickens in the refrigerator; reheat gently in a covered 300°F oven with a splash of water or broth, stirring once or twice, or warm on the stovetop over low heat with added liquid as needed.

Nutrition

Calories: 520kcal
Keyword bean casserole, budget dinner, comfort food, dried white beans, oven-baked pork and beans, pork shoulder casserole, The Casserole: Oven-Baked Pork and Dried Beans in My Old Brown Dish
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