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.

Day-Of – Assemble & Bake

1. Get the oven ready
Set a rack to the lower-middle position and heat the oven to 325°F. Lightly grease a deep 3- to 4-quart casserole dish.

2. Layer it up
Scatter the sliced onions across the bottom. Spread the drained beans evenly over them.
Pat the pork chunks dry with paper towels, season all over with salt and pepper, then nestle the meat into the bean-onion mixture.

3. Add the liquid
Pour in the 4 cups of broth. The liquid should come just level with or barely cover the solids—press everything down with a spoon and add a splash of water if you need a little more to reach that point.

4. First bake (covered, 2½ hrs)
Cover tightly with a lid or double layer of foil. Bake for 2½ hours.

5. Stir and assess
Carefully uncover (steam alert!) and give it a gentle stir from the bottom to release any stuck bits. Check the moisture: if the beans look dry or aren't mostly submerged in gravy, stir in ½–1 cup of your hot water or broth.

6. Second bake (uncovered, 45–75 min)
Put the dish back in the oven, uncovered. Bake until the pork is fall-apart tender, the beans are creamy, and the liquid has thickened into a gravy that coats the back of a spoon—stir once or twice during this final stretch.

7. Rest & season
Pull it out, taste the gravy, and adjust with extra salt and pepper if needed. Let it sit for 10–15 minutes off the heat—this lets the gravy set up even more before you serve.

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!