Made sense to me.
I can't stand canned 'pork and beans' as the quality of both is often crummy, the other ingredients are of low quality, the flavors are dead from overcooking, and the spicing/flavoring is poor, inadequate, and frequently too sweet. Many people like them but still want a way to use dry beans instead of canned stuff.
No need to try to re-create pork and beans as a single ingredient. It is easier (and often better) to adapt the recipe on the fly. Cook the dry beans as usual, and flavor with salt, pepper and onion. Then, look at your recipe and decide what, if anything, needs to happen to adapt the recipe during the cooking. Often it is nothing, or nothing more than a (very) few flavor additions that are better and more easily figured out prior to or during the making of the final recipe rather than trying to make the 'pork and beans' part of it separately. If you want more specific examples give me better idea of the recipe(s) you're working with and I can make some suggestions.