Savory And Sweet Baked Beans

• 2 15 oz. cans pinto beans, drained
• 2 Andouille sausages (precooked), diced
• 1 small onion, chopped
• 1/4 cup ketchup
• 1/4 cup real maple syrup
• 2 tablespoons molasses
• 1 teaspoon Worcestershire sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• salt and pepper to taste
• enough chicken stock to cover beans (~2 cups)

1. Preheat the oven to 375 degrees F. Place all ingredients except the chicken stock in a Dutch oven and mix together. Pour in enough chicken stock to just cover the beans.
2. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F and cook 5 1/2 hours longer. Stir the beans every hour or two and add more stock if they begin drying out.
3. After 5 1/2 hours, raise the oven temperature to 375 degrees F and uncover the beans until the liquid reduces to a thick, sticky sauce (about 30 minutes). Watch the beans carefully during this stage. You can also reduce the beans and sauce on the stove.

pinto beans, sausages, onion, ketchup, maple syrup, molasses, worcestershire sauce, white wine vinegar, ground mustard, salt, chicken stock

Taken from food52.com/recipes/21115-savory-and-sweet-baked-beans (may not work)