Ingredients
- 1 pound dry white beans (that have been soaked overnight)
- 3 tablespoons butter
- 1 onion, finely diced
- 1/2 pound smoked sausage, diced
- 1/4 cup roasted garlic paste
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 tablespoon dry mustard
- Dash balsamic vinegar
- 1 sprig rosemary
- 1/2 teaspoon cayenne pepper
- 2 cups chicken stock
- 12 ounces dark beer
- 1 (14-ounce) can fire roasted diced tomatoes
- 4 tablespoons finely chopped parsley leaves
- Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
In a large Dutch oven, over high heat, bring the soaked beans up to a boil with enough water to cover the beans by 2 inches. Cover and let sit for 30 minutes. Drain in a colander.
In the same Dutch oven over medium-high heat, add the butter. Add the onions and saute until nicely colored, about 3 to 4 minutes. Add the smoked sausage and brown. Stir in the roasted garlic paste, sugar, maple syrup, mustard and vinegar and mix well. Add the rosemary, cayenne pepper, and chicken stock. Add beans and stir well. Pour in the stock and the beer and bring to a boil. Cover and bake in the oven for 90 minutes. Remove from oven. Stir in the tomatoes, and parsley and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
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By Imsewkrazy
Freeport, Maine
on February 05, 2012
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I love Aaron's cooking and have made many of his recipes so I was excited to try this one. I soaked the beans as instructed but as I was putting the recipe together it seemed very white in color. Rather than use the white sugar, I substituted brown sugar and a couple of tablespoons of molasses. I did not use the smoked sausages because my husband does not like smoked sausage. I did use a nice Imported Guinness extra stout St. James's Gate Dublin beer. I baked these for 90 minutes and they were really soupy and the beans were not cooked through so I uncovered the pot and baked for an additional hour at 350. That did the trick and after sitting all night, the flavors were amazing... not too sweet. After that I used these in a chili recipe for Super Bowl Sunday and they are amazing.
By dukesgirlz1_114...
Orangeburg, SC
on June 17, 2011
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The hit of the cook-out!!! We had a cook-out for my aunt's 50th birthday and everyone loved this dish. Myself and my best friend don't even eat "baked beans" but I found myslf eating these. I was skeptical about the consistency since I've read below that they were soupy for one cook. I only made them once and I am no Betty Crocker and they turned out perfect. This recipe is one to keep!!
By FoodMasterMike
on November 14, 2010
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I made this recipe once and was scratching my head afterwards. When Aaron's beans came out of the oven they weren't soupy. Mine had a lot of broth it was almost like a bean soup. Flavor was on point but I don't know if the dark beer I used was the problem. I used Sam Adams Boston Lager. Do I want to use a Stoudt beer like Guiness for this??
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