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 over the onions in an even layer. This base helps the beans cook evenly and lets the onions melt into the gravy.

Season and arrange the pork: Pat the pork pieces dry with paper towels so they brown and cook more cleanly. Generously season them on all sides with salt and black pepper (about 1 1/2–2 teaspoons kosher salt and 1 teaspoon pepper is a good starting point; adjust to taste). Nestle the pork chunks into the beans and onions, distributing them evenly so every scoop later has some meat and beans.

Add the broth to make the gravy base: Pour the broth over the pork and beans. The liquid should just come level with the beans and pork or barely cover them. If needed, add a little water to reach that level. Gently press down with a spoon to settle everything without breaking up the layers.

Cover and bake low and slow: Cover the casserole tightly with a lid or a double layer of foil to trap moisture. Place in the preheated oven and bake for 2 1/2 hours. This slow, covered bake allows the beans to soften and the pork to begin turning tender while building a savory, starchy gravy.

Check liquid level and continue baking: After 2 1/2 hours, carefully remove the casserole from the oven and uncover it away from your face to avoid steam. Stir gently from the bottom to loosen any beans that may be settling, and check the liquid level. The beans should be mostly submerged in a brothy gravy. If they look dry or the top layer is not covered, add 1/2–1 cup hot water or hot broth, stirring gently to combine.

Finish baking uncovered for color and thickening: Return the casserole to the oven, uncovered, and continue baking for 45–75 minutes, stirring once or twice during this time. You’re looking for the pork to become fall-apart tender and the beans to be fully creamy inside, with the liquid reduced to a thick, spoon-coating gravy. The edges should be bubbling and slightly golden where the gravy meets the sides of the dish.

Rest before serving: When the pork is very tender and the beans are soft and creamy, remove the casserole from the oven. Taste the gravy and adjust seasoning with a bit more salt and pepper if needed. Let the dish rest for 10–15 minutes; this short rest allows the bubbling to calm down and the gravy to thicken just a bit more, making it easier to serve neat portions.

Serve: Bring the brown stoneware casserole right to the table and serve the pork and beans hot, making sure each scoop includes some of the thick gravy from the bottom. Store leftovers, cooled, in the refrigerator for up to 4 days, or freeze in airtight containers for up to 3 months. Reheat gently with a splash of water or broth to loosen the gravy.