This oven baked 4-ingredient pork and dried bean casserole is the kind of dish my aunt still pulls out every April, just like her mother did when money was tight but the table still had to be full. It’s built on pantry basics: inexpensive pork, dried beans, onions, and a simple gravy that turns rich and velvety in the oven. Long, slow baking transforms humble ingredients into something deeply savory and comforting—fall-apart tender pork tucked into creamy beans, all in one big brown casserole that can feed a crowd for just a few dollars.
Serve this casserole straight from the oven with a big spoon and let everyone help themselves. I like it with a simple green salad dressed in vinegar and a loaf of crusty bread or cornbread to mop up the gravy. Steamed or roasted carrots, cabbage, or frozen peas warmed in butter all fit the old-fashioned, budget-friendly spirit. A splash of vinegar or a spoonful of pickle relish on the side brightens the richness, and if you have it, a little hot sauce on the table makes people very happy.
Oven-Baked Pork and Dried Bean Casserole
Servings: 8–10
Ingredients
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
