Durgin Park Baked Beans Recipes

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BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK



Boston Baked Beans in Bean Pot - Durgin-Park image

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

1 lb dried navy beans (see NOTE)
1/2 teaspoon baking soda
1/2 lb salt pork
1/2 medium onion (peeled and uncut)
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

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



Durgin Park Baked Beans image

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

2 lbs dry white beans
1 teaspoon baking soda
1 large yellow onion, peeled
1 lb bacon, chopped
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper

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).

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