Durginparkbakedbeans Recipes

NEW ENGLAND BAKED BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.

BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK

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.

BALLPARK BAKED BEANS

Steps:

• In a large bowl, combine the beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes. Stir in the pineapple; bake 30 minutes longer or until bubbly.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.