Best Boston Baked Beans In Bean Pot Durgin Park Recipes
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).
LOW-N-SLOW BOSTON BAKED BEANS
The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.
Provided by Tracy K
Categories Beans
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Nutrition Facts : Calories 369.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.2, Sodium 221.6, Carbohydrate 53.1, Fiber 8.9, Sugar 14.9, Protein 14.1
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