• Preheat the oven to 325 degrees.
• Prep the beans. See how to prep dry beans the day before if you are using them.
• Combine the remaining ingredients into a dutch oven (or 9x13 baking dish) and stir until combined. Add the beans, stirring to coat.
  2 Cups Chicken Stock, 1 Cup Tomato Sauce, 1 6 Ounces Tomato Paste, 2 Tablespoons Worcerstshire Sauce, ¼ Cup Molasses, ¾ Cup Brown Sugar, ¼ Cup Apple Cider Vinegar, 1 ½ Teaspoon Dried Mustard , 1 Tablespoon Garlic Powder, 1 Teaspoon Chili Powder, ½ Teaspoon Paprika, 1 ½ Teaspoons Salt, ½ Teaspoon Pepper
• Once the sauce is mixed add the beans and stir to combine.
  3-4 Cans Cans of Beans of Choice
• Cover with either the lid of the dutch oven or foil over the baking dish.
• Bake the beans for 2 -3 hours. If you like your beans a little more on the saucy side, cook for 2 hours. If you want your beans and sauce on the thicker side, let it go for 3 hours. If your beans are taking longer to cook, keep cooking them. Check on them every 15 minutes until they reach the desired tenderness.
• Allow the beans to cool slightly, and then serve alongside your favorite BBQ foods!

Using a Slow Cooker

• Combine the soaked (or canned) beans with the remaining ingredients into a slow cooker. Cook the baked beans on low for about 6 hours or on high for about 2-3 hours.