You'll get a lot of elaboration on it, but the aroma and the loss of liquid implies that the contents of the jars have siphoned and it has to do about keeping inconsistent heat levels. It's happened to most all of us when we first started using canners.

Is the batch a bust? Well, partly. Based on the info you supplied they are a little underprocessed (the proper cool down procedure is part of the processing time and you skipped part of that). And they are discolored and lots of liquid was lost from the jar so their shelf life will be very limited - both of those problems caused by improper processing.

Personally, if it has been less than 24 hours I would open them, dump them into freezer containers and freeze them. If more than 24 hours then I would toss them out.

Then before you try to do any more you need to learn how to properly use a pressure canner. And unfortunately the canner manual is a poor place to learn that. Fine for pressure cooking but not for canning. Far too outdated and incomplete.

Pressure canning has a pretty high learning curve. It isn't something you can just jump into. It takes practice runs using only water so you aren't wasting food to learn all the proper steps to using the canner and your stove together, how to prevent siphoning and discoloration, and how to properly cool down. And in part it all depends on the brand, size, and type of canner (gauge or weight) you have so please tell us that info.

The step-by-step guide linked below is a good place to start.

Some mistakes you already mentioned:

no pre-venting
far too much adjusting of the heat levels
moved it
only 30 mins. cool down (called forced cool-down)
no 10 min wait between full cool down, weight removal, and lid removal
etc.

Did you use fresh boiling water or the cooking water? Did you over-pack the jars? Did you remove all the air from the jars before capping? Did you leave the proper headspace? Did you use hot pack or raw pack?

Properly processed green beans when done will be bright green in color and fully suspended in a full jar of basically clear water (some very mild color change may happen depending on the variety).

Dave.

Here is a link that might be useful: NCHFP - How to use a pressure canner

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The additional 10 min. wait after the pressure is at zero before opening the canner can really help with siphoning issues.
Is this a new dial gauge canner ? Did you get the gauge tested before use ? If not, the food may be underprocessed and botulism is possible. Even a new gauge must be tested before you use it.
Also, siphoning can be caused by not enough headspace. Use the proper headspace for your foods.
Then, as said, fluctuation in pressure can also cause siphoning.