Boston Baked Beans
Updated
I found this recipe on About.com ages ago. It claims to be the recipe for the baked beans served at Durgin Park restaurant in Boston. I don’t know if that’s true, but I do know that these are the best baked beans I’ve ever tasted. They take a long time to make, but there’s very little work involved.
Ingredients:
2 ½ quart bean pot or covered casserole
1 pound Navy beans or other small white beans
½ teaspoon baking soda
½ pound salt pork
½ medium onion, peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon pepper
Directions:
Soak beans overnight.
Place the baking soda in a Dutch oven and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Meanwhile, preheat oven to 325°F. Drain beans in a colander and run cold water through them. Set aside.
Dice the salt pork into 1-inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans. Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.
Cover pot with lid and place into the preheated oven. Bake for 6 hours. Check pot once or twice during the last couple of hours to check the amount of liquid. Add hot water to the beans as needed to keep them moist; do not flood them.
Remove the pot from the oven and serve. Makes about 14 half-cup servings.
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(1 votes, average: 5.00 out of 5)
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July 10th, 2009 at 3:26 pm
P.S. the Union Oyster House is in fact the oldest continuously operated restaurant in the country–Durgin Park closed during WWII so they couldn’t quite claim the title!
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August 3rd, 2009 at 8:53 pm
This is the traditional recipe for Boston Baked Beans as it uses Salt Pork not bacon and NO tomato !. My father always made them from a recipe close to this one. The only difference is that he would stud the onion with cloves.
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