Best Boston Baked Beans In Bean Pot Durgin Park Recipes

DURGIN PARK BAKED BEANS

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).

BOSTON BAKED BEANS

Steps:

• Prepare beans: Rinse well and discard any stones or shriveled beans.
• Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
• Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
• Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
• Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
• Stir in molasses and next 3 ingredients.
• Stud the onion with the cloves; tuck onion & ham bone (or salt pork) into the beans.
• Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
• Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
• Discard cloves, chop onion and return to mixture.
• Remove meat from ham bone (or cut salt pork into pieces, discarding fat) and return to mixture.

BOSTON BAKED BEANS

Steps:

• Soak the beans overnight in water to cover by 3 inches. Or, alternatively: place the beans in a saucepan with water to cover by 2 inches; bring to a boil and boil for 2 minutes; remove from the heat, cover, and let stand for 1 hour.
• Drain the beans and place them in a large saucepan with 8 cups of water. Bring the beans to a boil over medium-high heat. Add the whole onion, reduce the heat to low and simmer, partially covered, until beans are half tender, about 30 minutes. Drain the beans and discard the onion.
• Meanwhile, in a small saucepan of boiling water, blanch the salt pork for 3 minutes. Drain and set aside.
• Preheat the oven to 250 degrees Fahrenheit.
• In a bowl, combine the chopped onion with the molasses, brown sugar, dry mustard, salt, pepper, and cloves. Stir in 2 cups of water.
• Place the beans and reserved salt pork in a 2 1/2-quart casserole or bean pot. Add the bay leaf. Pour the onion-molasses mixture over the beans. Cover tightly and bake for 3 1/2 hours.
• Remove the cover, stir the beans, and continue baking, uncovered, for 30 minutes longer, discard the bay leaf before serving.

THE BEST BOSTON BAKED BEANS

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.

BOSTON BAKED BEANS

Steps:

• Soak beans 2 hrs.
• Preheat oven to 350 F.
• Drain beans and cover with fresh water Bring to a boil and simmer for 1.5 hours. Drain and reserve 1 cup of the cooking liquid.
• Add the molasses, sugar, mustard pepper and reserved fluid to the beans.
• Cut 2-3 slices from the salt pork and place these in the bottom of a heavy based casserole dish. Pour in the bean mixture and top with remaiing salt pork. Cover tightly and bake for 4.5-5 hours or until beans are tender and deeply browned.
• Using two forks, shred the meat on top and mix into the beans.
• Serve hot.

LOW-N-SLOW BOSTON BAKED BEANS

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.