Tips and advice for cooking a bean recipe in the oven
I don't know why you didn't find any recipes for baked beans. They are quite common in many cuisines around the world. If you have grown up in a Western European or a North American country, it is quite likely that in your culture, stovetop dishes are generally more widespread than oven dishes overall, not only with regard to beans - but oven dishes still exist, including ones made with dried beans. 
There is not much you need to do to convert a chickpea recipe to a beans recipe. Just give it more time in the oven, and it is likely to turn out quite good. 
When talking about beans, there is not much you need to do to convert stovetop to oven recipes. Unlike many other foods, beans are always cooked with wet heat, and they will behave quite similarly in the oven as on stovetop. Since the oven warms up the food slower than stovetop, you will need to increase the cooking time, and it is more important to soak the beans sufficiently (overnight) before cooking them. I can't tell you how much longer you need to bake them, but be prepared to need large multiplicative factors - for example, I have a potato recipe which needs 3 hours in the oven before the potatoes are through, but if I precook the wet ingredients on stovetop and then only put it in the oven to overbake it with the topping, it takes about 20 minutes on stovetop to cook the potatoes. So, if you do a stovetop beans recipe in the oven, just check for doneness every hour or so and monitor the liquid level, adding water or stock if too much has evaporated. 


If you don't have the patience to oven cook your beans, or you dislike the thought of wasting too much energy or of letting the oven run overnight, you can make casseroles with parcooked beans, which need much less time in the oven, frequently under one hour.