My father talked about this meal his whole life. The meat falls right off the bone into those creamy beans.

This oven baked 3-ingredient pork neck bones and beans is the kind of meal that gets talked about for a lifetime. It’s the sort of dish a dad remembers from his own childhood: a big brown baking dish full of creamy white beans with tender pork neck bones so soft the meat just slips right off into the beans. Everything bakes low and slow in the oven until the broth turns thick and silky, the beans soak up all that pork flavor, and the whole house smells like Sunday supper. It’s simple, practical, and budget-friendly, but it tastes like you fussed all day.

Serve these pork neck bones and beans straight from the baking dish with a big spoon and let everyone fish out their favorite pieces of meat. A pan of hot cornbread or crusty rolls is perfect for soaking up the creamy bean sauce. A simple green salad, steamed green beans, or buttered frozen mixed vegetables round out the plate without much extra work. If your family likes a little kick, set out hot sauce, black pepper, or red pepper flakes at the table so each person can season their own bowl.

Servings: 4-6

2 1/2 to 3 pounds pork neck bones

Preheat your oven to 325°F (160°C). Place a rack in the center of the oven so your baking dish will sit in the middle for even cooking.

Rinse the dried navy beans under cool running water. Spread them out on a clean towel or in a shallow pan and pick out any broken beans, small stones, or debris. No need to soak for this recipe; the long, slow bake will soften them.

Lightly rinse the pork neck bones and pat them dry with paper towels. This helps remove any loose bone fragments. If there are any large, thick pieces, arrange them toward the edges of the dish so they get plenty of heat.

In a large, deep, oven-safe baking dish (a 9x13-inch or similar brown stoneware casserole works well), spread the rinsed navy beans in an even layer on the bottom. Nestle the pork neck bones down into the beans so they are mostly surrounded, with some pieces peeking up on top.

Pour the chicken broth or water over the beans and pork neck bones. The liquid should just cover the beans and come most of the way up the sides of the meat. If needed, add a little extra water so the beans are fully submerged. Do not add salt yet; it can toughen the beans early on.

Cover the baking dish tightly with a lid or a double layer of heavy-duty aluminum foil, crimping the edges well to keep the steam in. This trapped steam is what helps the meat fall off the bone and the beans turn creamy.

Place the covered dish in the preheated oven and bake for 2 1/2 hours without lifting the lid or foil. During this time the beans will begin to soften and the pork will start to tenderize, releasing its flavor into the liquid.

After 2 1/2 hours, carefully remove the dish from the oven and peel back the lid or foil away from you to avoid the hot steam. Stir gently from the bottom so the beans cook evenly and the pork neck bones get rotated a bit. If the liquid looks low and the beans are not yet tender, add 1/2 to 1 cup more hot water or broth, just enough to keep the beans mostly covered.

Re-cover the dish tightly and return it to the oven. Continue baking for another 1 1/2 to 2 hours, checking once each hour. Each time you check, gently stir the beans around the pork and add a splash of hot water or broth if the beans are getting too dry. By the end of this time, the beans should be very soft and the meat on the neck bones should be so tender it falls off with just a nudge of a spoon or fork.

Once the beans are creamy and the pork neck bones are fall-apart tender, remove the dish from the oven and let it rest, still covered, for 15 minutes. This short rest helps the beans thicken into a rich, almost stew-like consistency and allows the flavors to settle.

Uncover the dish and taste the beans. Now is the time to season: sprinkle in salt and black pepper to taste, stirring gently so you don’t completely break up the pork. The meat will naturally slip off the bones into the beans as you stir and serve. If you like a looser texture, you can stir in a splash of hot water or broth; for thicker beans, let the dish sit uncovered for a few extra minutes.

Serve the pork neck bones and beans hot, spooning plenty of beans and bits of tender pork into each bowl. Encourage everyone to watch for bones as they eat, and offer extra salt, pepper, or hot sauce at the table so each person can finish their bowl the way they like it.

If you have picky eaters, you can pull the pork meat off the bones after baking and stir just the meat back into the beans before bringing the dish to the table—this makes it easier for kids who don’t like dealing with bones. For a slightly smokier flavor, you can swap part of the broth for a cup of low-sodium chicken stock made with smoked turkey or add a small smoked ham hock along with the neck bones (this technically adds an ingredient, but the method stays the same). If you prefer a thicker, almost mashed texture, use the back of a spoon to gently mash some of the beans against the side of the dish right after baking, then stir them back in. To stretch the meal, serve the pork and beans over cooked white rice, brown rice, or buttered egg noodles. Leftovers reheat well on the stovetop with a splash of water, and the flavors deepen overnight, making it a great make-ahead dish for busy weeknights.