Pork Chops and White Bean Casserole

2 cups (1 lb.) dried white beans

2 tsp. salt

¼ tsp. pepper

2 bay leaves

2 to 3 cloves garlic, minced

1 T. butter

2 cups onion, diced

2 cans (14½ ounces each) diced tomatoes, or 5 large tomatoes, chopped

1 tsp. oregano

1 tsp. thyme

6 pork chops

Early in the morning: Cover the beans with cold water in a container, put on its lid, and refrigerate all day until about 3 hours before dinnertime.

Drain off the water, and then put the beans in a large pot. Add 5 cups fresh water, salt, pepper, bay leaves, and garlic. Bring to a boil and then reduce the heat. Cover and simmer for 1 hour, stirring occasionally. Drain and remove the bay leaves.

Meanwhile, sauté in butter the onion, tomatoes, oregano, and thyme and cook for several minutes. Stir this mixture together with the beans and turn into a large ovenproof casserole dish.

Brown the pork chops in a skillet and then tuck them into the bean mixture, making sure the chops are covered.

Bake, covered, at 350° for 1½ hours and then uncover and continue baking for another 15 minutes.

Serves 6.