Oven-Baked Pork and Dried Bean Casserole Directions:
Soak the dried white beans in cool water for 8–12 hours or overnight. Drain and rinse before using.
Preheat oven to 325°F and lightly grease a 3–4 quart deep casserole dish.
Spread the sliced onions evenly over the bottom of the casserole dish.
Scatter the drained soaked beans over the onions in an even layer.
Pat the pork pieces dry and season generously with salt and black pepper on all sides.
Nestle the seasoned pork chunks evenly into the beans and onions.
Pour the chicken broth over the pork and beans until the liquid just reaches the level of the beans and pork. Add a little water if needed.
Cover the casserole tightly with a lid or double layer of foil.
Bake for 2 1/2 hours.
Uncover and stir gently from the bottom. If the beans appear dry, add 1/2–1 cup hot water or hot broth.
Return to the oven uncovered and bake for 45–75 minutes more, stirring once or twice, until the pork is fall-apart tender, the beans are creamy, and the gravy is thick and spoon-coating.
Remove from the oven, taste the gravy, and adjust seasoning with salt and pepper if needed.
Let rest for 10–15 minutes before serving.
WW Points Calculation
0 points: dried white beans (navy, Great Northern, or cannellini)
2 pounds boneless pork shoulder = 112.00 points
2 large yellow onions = 0.00 points
4 cups low-sodium chicken broth = 0.00 points
Points Information:
Total Points: 112.00
Servings: 8 generous servings (about 1 1/2 cups each)
Points per serving: 14.00
Nutrition Information
Calories: 520
Fat: 28 g
Protein: 42 g
Carbohydrates: 28 g
Sugar: 4 g
Sodium: 680 mg
I'm waiting for your comments! Enjoy!
