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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