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Bean options: Any small to medium white bean works: navy, Great Northern, or cannellini. In harder times, my aunt would mix whatever dried beans she had—pinto, kidney, or even a few lentils—so feel free to use a mix, understanding that different beans may soften at slightly different rates. If you use larger beans, you may need an extra 15–20 minutes of baking. Quick-soak method: If you forget to soak overnight, place the dried beans in a pot, cover with water by 2 inches, bring to a boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour. Drain, rinse, and proceed with the recipe. Quick-soaked beans can sometimes cook a little faster, so start checking for doneness toward the earlier end of the baking time. Pork choices and budget tips: Pork shoulder is ideal because it has enough fat to stay moist and turn shreddy-tender. Country-style ribs (boneless or bone-in) also work well and were often what my aunt used when they were on sale. If you use leaner cuts like pork loin, the meat may dry out; in that case, cut it into larger chunks and check earlier for doneness. To stretch the meat further, add an extra 1/2 cup of dried beans and a bit more broth. Flavor boosters using pantry staples: To keep the ingredient list simple and true to the spirit of the dish, the base recipe uses just pork, beans, onions, and broth. If your pantry allows, you can deepen the flavor with a teaspoon or two of dried herbs (thyme, oregano, or bay leaves), a spoonful of tomato paste, or a splash of Worcestershire sauce added with the broth. A small ham bone or a few slices of bacon layered with the onions is another traditional trick to add smokiness without much cost. Texture adjustments: If you prefer a looser, soupier casserole, simply add an extra cup of broth or water before the final uncovered bake and reduce the time slightly so it doesn’t thicken too much. For a thicker, almost spoon-standing texture, let it bake uncovered a bit longer, stirring occasionally so the top doesn’t dry out. Remember that the beans will continue to absorb liquid as they cool, so it’s fine if the gravy looks a touch looser than you want when you first take it out. Make-ahead and reheating: This casserole actually improves after a night in the refrigerator as the flavors meld. Cool completely, cover tightly, and refrigerate. Reheat in a 300°F (150°C) oven, covered, with a splash of water or broth, stirring once or twice until hot all the way through. On the stovetop, warm gently over low heat with a bit of added liquid, stirring often to prevent sticking. Food safety tips: Always soak dried beans in fresh, cool water and discard the soaking water; this helps remove some indigestible compounds and any dust from storage. Never cook dried beans in water that has been used to soak them. If you ever use red kidney beans in a mixed-bean version, they must be boiled briskly in fresh water for at least 10 minutes before baking to neutralize natural toxins. Keep raw pork refrigerated until you’re ready to cook, and wash your hands, knives, and cutting boards thoroughly after handling it. Leftovers should be cooled and refrigerated within 2 hours of cooking. Reheat leftovers to at least 165°F (74°C) and do not reheat more than once for best quality and safety. Scaling for a crowd: This recipe doubles easily if you have a very large roasting pan or two casserole dishes. When scaling up, keep the beans in a relatively shallow layer so they cook evenly; you may need to add a bit more broth and extend the baking time by 15–30 minutes, checking for tender beans and fall-apart pork before serving.
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