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The Best Boston Baked Beans image

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

1 lb beans
1/2 teaspoon baking soda
1/2 lb bacon or 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


  • 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

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