There is something especially comforting about a simple oven stew like this one, especially when the weather turns cold and you want dinner to feel hearty without making a big production out of it. This old-fashioned pork and white bean bake leans on just a handful of budget-friendly pantry and fridge staples, then lets the oven do the work. It has that practical, Depression-era spirit of stretching affordable ingredients into a filling family meal, and it is exactly the kind of recipe I like to keep around for busy weeknights when I still want something warm and homemade.
Serve this stew with thick slices of buttered bread, skillet cornbread, or simple crackers to soak up the creamy beans and savory juices. If you want to round it out a little more, a crisp cabbage slaw, cooked greens, or a basic side salad adds a nice fresh contrast to the rich pork and beans. For a cozy cold-weather dinner, I also love it with roasted carrots or a spoonful of applesauce on the side.
Oven Baked 4-Ingredient Pork and Canned White Bean Stew
Servings: 6
Ingredients
2 pounds pork shoulder, cut into 1 1/2-inch pieces
3 cans (15 ounces each) white navy beans, drained and rinsed
1 large yellow onion, thinly sliced
2 cups chicken broth
Directions
1. Preheat the oven to 325°F. Add the pork, drained beans, sliced onion, and chicken broth to a deep oven-safe casserole dish or Dutch oven, then stir gently to combine.
2. Cover tightly with a lid or foil and bake for 2 hours, stirring once about halfway through, until the pork is very tender and the onions have softened into the broth.
3. Uncover and bake for 20 to 30 minutes more, until some of the beans around the edges turn lightly golden and the broth thickens slightly.
4. Let the stew rest for 10 minutes before serving so the juices settle a bit, then spoon into bowls and serve warm.
Variations & Tips
Add a little seasoning: Even though this recipe keeps the ingredient list very short, you can absolutely add black pepper, a bay leaf, garlic powder, or a pinch of dried thyme if you want a little more flavor without changing the spirit of the dish.
Choose the right cut: Pork shoulder works best here because it becomes tender during the long bake. If you use leaner pork loin, the stew will still work, but it will not have quite the same rich texture.
Make it ahead: This is a great make-ahead meal for a busy week. I think it tastes even better the next day after the beans have had more time to soak up the broth, so leftovers are a real bonus here.
Adjust the texture: If you like a soupier stew, add an extra 1/2 to 1 cup of broth before baking. If you want it thicker, leave it uncovered a little longer at the end so more liquid cooks off.
Swap the beans: Great Northern beans or cannellini beans are both easy substitutes if that is what you have in the pantry. The overall result will be very similar and still cozy and filling.