BAKED BEANS IN A BEAN POT RECIPES

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BOSTON BAKED BEANS IN BEAN POT - DURGIN-PARK - FOOD.COM



Boston Baked Beans in Bean Pot - Durgin-Park - Food.com 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

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

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, FatContent 27.2, SaturatedFatContent 9.7, CholesterolContent 27.9, SodiumContent 893.5, CarbohydrateContent 59.5, FiberContent 16, SugarContent 18.9, ProteinContent 16.3

OLD-FASHIONED BEAN POT BAKED BEANS RECIPE - FOOD.COM



Old-Fashioned Bean Pot Baked Beans Recipe - Food.com image

This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.

Total Time 6 hours

Prep Time 1 hours

Cook Time 5 hours

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dried navy beans
1/2 cup chopped onion, plus
1 small onion, whole, peeled
1/2 cup molasses
1 teaspoon dry mustard
1/4 cup brown sugar, packed
1/2 cup maple syrup
1 tablespoon ketchup
2 teaspoons prepared yellow mustard
1/2 cup orange juice
1 teaspoon salt
1/4 lb salt pork, slices

Steps:

  • Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
  • Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
  • Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
  • In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
  • Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

Nutrition Facts : Calories 344.5, FatContent 12.1, SaturatedFatContent 4.2, CholesterolContent 12.2, SodiumContent 675.6, CarbohydrateContent 54.9, FiberContent 6.3, SugarContent 33.1, ProteinContent 5.8

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