BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK
PLEASE DO not ADD ANYTHING OR CHANGE ANYTHING ABOUT THIS RECIPE. To do so means you will not be tasting The Durgin Park recipe but your own variation of it. NOT FAIR. Sorry. I appreciate that some of you have tried this recipe with your own additions but please, you are NOT reviewing MY/Durgin Park's recipe but your own! These, of course, are the ultimate Boston Baked Beans! Please take into account they need to soak overnight. You will need a 2 1/2-quart bean pot or covered casserole. Recipe By: Durgin-Park Restaurant, Boston, MA
Provided by Nana Lee
Categories Beans
Time 6h30m
Yield 7 cups
Number Of Ingredients 9
Steps:
- NOTE: Use navy beans, California pea beans, or small white beans.
- Soak beans overnight.
- In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.
- Bring to a boil, add the beans & boil for 10 minutes.
- Drain beans in a colander and run cold water through them. Set aside.
- Dice the salt pork (available in the bacon section of the grocery store)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 the pot into the preheated oven.
- Bake for 6 hours.
- Check pot periodically to make sure the amount of liquid is okay.
- Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
- Remove the pot from the oven and serve.
- NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the American Revolution, is famous for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
- Durgin-Park serves 1,000 diners on an average Saturday evening. The waitresses have a reputation for their long memories: the second time you come in, you get the same thing you ordered the first time--unless you speak fast.
Nutrition Facts : Calories 540.3, Fat 27.2, SaturatedFat 9.7, Cholesterol 27.9, Sodium 893.5, Carbohydrate 59.5, Fiber 16, Sugar 18.9, Protein 16.3
DURGIN PARK BAKED BEANS
Back in the 80's I was in Boston and decided to eat at a restaurant called Durgin Park. Not knowing it was a legend and that the wait staff was noted for their unusual service. I loved the baked beans so much that I planned several trips later on just to eat at Durgin Park. Several years ago I stumbled across this recipe on CopyKat Recipes and have been using it ever since. No need to travel to Boston anymore. The original recipe is baked in the oven, I adapted mine to do in a crock pot (cut the ingredients in half). I have included directions for both. The result is not the traditional baked bean with a thick sauce, but Durgin Park is not a traditional restaurant. The sauce is very thin, but oh so good. Hope you enjoy.
Provided by Debby H
Categories Beans
Time 6h25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- FOR BOTH VERSIONS, soak the beans overnight in water.
- Drain, rinse and put beans in a large stockpot.
- Add enough water to cover beans along with the baking soda.
- Bring to boil.
- Reduce heat and simmer for 10 minutes.
- Drain beans and rinse.
- OVEN VERSION, preheat the oven to 300 degrees.
- Place the onion in the bottom of a 3 quart ovenproof casserole.
- Add half the bacon, add the beans and top with remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for six hours (you may need to add a little water but be careful not to get the beans too wet).
- CROCKPOT VERSION, to fit into a 2 1/2 quart Crockpot cut ingredients in half.
- Place the onion in the bottom of the Crockpot.
- Follow with half the bacon, all the beans and the remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for 7- 8 hours (you may need to add a little water but be careful not to get the beans too wet).
THE BEST BOSTON BAKED BEANS
This is a great recipe I found for baked beans. It was originally posted from The Sacramento Bee, 1998. This recipe is used by the Durgin-Park Restaurant in Boston, MA. This restaurant dates back to the American Revolution and is famous for its Boston baked beans. The Durgin-Park cook, Tommy Ryan, has prepared this recipe at the restaurant for the past 37 years. The restaurant serves 1,000 diners on an average Saturday evening. A recipe that has been around this long - and has served many people - can't be wrong.
Provided by VillageMom
Categories Beans
Time 6h30m
Yield 7 cups
Number Of Ingredients 9
Steps:
- Use California pea beans, York State beans or small white navy beans.
- Soak beans overnight. Ensure water covers the beans by 4 - 5 inches. The beans will soak up the water.
- In the morning, preheat oven to 325°F
- Place the baking soda in a large pot and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.
- Cut the bacon into 1 inch lengths. Put half of the bacon on the bottom of a 2 1/2 quart casserole dish (needs lid). Add the onion. Put beans in the casserole. Put the remaining bacon 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 the casserole with the lid and place in preheated oven.
- Bake for 6 hours. Check the casserole periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them.
- Remove the casserole from the oven and serve.
Nutrition Facts : Calories 228.6, Fat 14.8, SaturatedFat 4.9, Cholesterol 22.1, Sodium 698.5, Carbohydrate 20.4, Fiber 0.2, Sugar 16.5, Protein 4
BOSTON BAKED BEANS
I don't know where I got this recipe that I've been using for years but it is definitely a man pleaser! I think that a ham bone gives the best flavour but will use an 8 oz piece of salt pork when necessary.
Provided by CountryLady
Categories Ham
Time 7h15m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare beans: Rinse well and discard any stones or shriveled beans.
- Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
- Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
- Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
- Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
- Stir in molasses and next 3 ingredients.
- Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
- Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
- Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
- Discard cloves, chop onion and return to mixture.
- Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.
BOSTON BAKED BEANS
A bowl of these beans with the pork shredded over the top is mouth watering. Served with some crusty breab its great for a cold winters day Great Recipe by John Doe...... it deserved to be published so I am posting it for him. It sounds really good comfort food,cant wait to try it myself!
Provided by JoyfulCook
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans 2 hrs.
- Preheat oven to 350 F.
- Drain beans and cover with fresh water Bring to a boil and simmer for 1.5 hours. Drain and reserve 1 cup of the cooking liquid.
- Add the molasses, sugar, mustard pepper and reserved fluid to the beans.
- Cut 2-3 slices from the salt pork and place these in the bottom of a heavy based casserole dish. Pour in the bean mixture and top with remaiing salt pork. Cover tightly and bake for 4.5-5 hours or until beans are tender and deeply browned.
- Using two forks, shred the meat on top and mix into the beans.
- Serve hot.
Nutrition Facts : Calories 1409.8, Fat 97.3, SaturatedFat 33.9, Cholesterol 97.6, Sodium 3056.3, Carbohydrate 100.7, Fiber 21.4, Sugar 26.8, Protein 37.7
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