Smoky Baked Beans

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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.

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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!!

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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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I saw this recipe being prepared on TV and finally got to try it. It was as good as it looked and really easy to do. We had them with our family barbecue. It was really good using beans not from the can - they didn't get mushy. I got kielbasa from the butcher - and it had a great, smoky taste. These beans got better over the next few days - I would definitely make it at least two days ahead of the day I wanted to serve them. I'm not a baked bean lover, usually, but these beans are very tasty and flavorful.

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Wow! I can't believe no one has reviewed this recipe yet. When I saw Aaron make these on his show, I looked up the recipe and book marked it. These beans are perfect for a summer barbecue! In fact, we're having them tonight. I just pulled a batch out of the oven. The house smells heavenly, sweet and smoky. The first time I made these, I wasn't sure what kind of 'white beans' to use. I ended up using Great Northern Beans which were OK, but were not finished cooking after 90 minutes. I ended up finishing them off on the stove top for another hour or so of cooking time, but they never did achieve that lovely, creamy consistency that I love in baked beans. They may have suffered from too long on the shelf in the supermarket, as happens all too often. However, the taste was terrific! This time around, I used Navy Beans (smaller and more traditional for baked beans, and the result is sheer perfection! Creamy beans full of sweet and smoky deliciousness! The only variations I made were to saute fresh garlic with my onions instead of using garlic paste (chalk it up to laziness, and instead of regular powdered mustard, I used Chinese Hot Mustard, which gives the dish a spicy punch that is fantastic with the sweetness of the Maple Syrup. It's going to be tough to keep from dipping into the pot before dinner. I hope there's still some left by this evening!

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I soaked the beans overnight. We had about 3 meals with them and I gave some to a neighbor. I needed to cook them at least 30 minutes longer and they were kind of dry the first night. To warm them up added more broth and an extra can of diced tomatoes. Recipe will definitely be in our rotation. In the future will probably slice up more sausage in it. Also, the second night, I browned some chicken thighs and put them on top of the beans to finish cooking.