Oven-Baked Pork and Dried Bean Casserole
1 pound (about 2 cups) dried white beans (navy, Great Northern, or cannellini), 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 (1 quart) low-sodium chicken or pork broth, plus more water as needed Directions Soak the beans: Place the dried white beans in a large bowl and cover with plenty of cool water (at least 2 inches above the beans). Let soak at room temperature for 8–12 hours or overnight. Drain and rinse before using. (If you forget to soak, see variations for a quick-soak method.) Preheat the oven: When you’re ready to cook, adjust an oven rack to the lower-middle position and preheat the oven to 325°F (165°C). Lightly grease a large, deep casserole dish (about 3–4 quarts, ideally stoneware or enameled cast iron). Layer the onions and beans: Spread the sliced onions evenly over the bottom of the casserole dish. Scatter the drained, soaked beans...
