If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These beans have a great balance of savory and sweet, with a little smoke and kick thanks to the Andouille sausage and the chili flakes. The recipe is economical and quick to throw together (although the beans cook for a long time). These beans will be demolished at any BBQ, but they're also great to enjoy on a cold winter night. The long cooking time will heat up the house--just throw them over some veggies and rice for a satisfying meal. This recipe was inspired by 'Baked Beans from Scratch' found here: http://allrecipes.com/recipe/baked-beans-from-scratch/, but I reduced the sweet, and added some tang and smoke. —Allegra W
Serves 6-8 as a side, 4 as a main course
- 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)
- 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.
- Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F and cook 5 ½ hours longer. Stir the beans every hour or two and add more stock if they begin drying out.
- After 5 ½ 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.
- This recipe was entered in the contest for Your Best Cheap Feast