These are navy beans that were soaked overnight and then simmered for a few hours.
The meat chunks are sawed up cured hocks. I generally start some onions then add them and cover with broth for a good simmer before adding the soaked beans, discarding the water.
Eventually the meat has to be stripped from the bones. Not hard once the chunks cool down. Shred the meat into bite sized pieces and add back to the beans.
Beans go better with cornbread. I like to heat bacon fat or butter in the pan before scraping in the batter. It gives a nice crust on the bottom. Finish in a 400 oven until the top browns, usually 15 minutes or so.