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Serves
6-8 as a side, 4 as a main course
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..., but I reduced the sweet, and added some tang and smoke. —Allegra W
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Ingredients
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2
15 oz. cans pinto beans, drained
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2
Andouille sausages (precooked), diced
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1
small onion, chopped
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1/4 cup
ketchup
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1/4 cup
real maple syrup
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2 tablespoons
molasses
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1 teaspoon
Worcestershire sauce
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1 tablespoon
white wine vinegar
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1 teaspoon
ground mustard
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salt and pepper to taste
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enough chicken stock to cover beans (~2 cups)
Directions
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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.
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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.
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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.
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