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).
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
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