Oven-Baked Pork and Dried Bean Casserole

 

Slow-Baked Pork & White Bean Casserole

(Old-Fashioned Oven Dinner)

Dried beans, pork shoulder, and onions melt together in a low, slow oven until the meat falls apart, the beans turn velvety, and the broth condenses into a rich, glossy gravy—all in one dish.

Prep (soaking)	8–12 hrs (overnight)
Cook Time	3 hrs 45 min
Total	~15 hrs 45 min
Servings	8
Calories	520 kcal

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What You’ll Need

For the casserole:

• 1 lb (≈2 cups) dried white beans (navy, Great Northern, or cannellini) – picked over and rinsed

• 2 lbs boneless pork shoulder or country-style ribs – trimmed, cut into 1½" chunks

• 2 large yellow onions – peeled and thinly sliced

• 4 cups low-sodium chicken or pork broth

For seasoning + backup liquid:

• 1½–2 tsp kosher salt (plus more to finish)

• 1 tsp black pepper (plus more to finish)

• ½–1 cup hot water or hot broth (on standby, in case it dries out)

How to Make It

The Night Before – Soak the Beans

Put the beans in a large bowl, cover with cool water by at least 2 inches, and leave them on the counter for 8–12 hours (overnight). Drain and rinse well before using.

Leftover Know-How

• Fridge: Cool completely, cover, and keep for up to 4 days.

• Freezer: Portion into smaller containers and freeze for up to 3 months.

• Reheat: The gravy will thicken a lot when cold. Warm gently in a covered 300°F oven with a splash of water or broth (stir once or twice), or reheat slowly on the stovetop over low heat, adding liquid as needed.
   Enjoy your old-fashioned, one-dish comfort meal!