Boston Baked Beans

Boston Baked Beans

Makes 7 cups

Source: Durgin Park Restaurant Boston, MA

I found this recipe on the net and it seemed about as authentic as I could find. The beans take a long time to cook, but you will be rewarded by a thick, dark, flavorful pot of beans. Be sure to plan ahead as the beans require an overnight soak and then they cook for 6 hours!

1

lb

beans (small white beans)

455

grams

1/2

kilo

tsp

baking soda

 

 

 

 

 

 

 

 

 

 

 

lb

salt pork

225

grams

1/4

kilo

medium

onion (peeled and uncut)

 

 

 

 

4

Tbs

sugar

 

 

60

ml

cup

molasses

 

 

100

ml

1

tsp

dry mustard

 

 

5

ml

1

tsp

salt

 

 

5

ml

tsp

black pepper

 

 

1

ml

Soak the beans overnight in plenty of water.
In the morning, rinse beans and preheat oven to 325F [165C].
Place the baking soda in the pan 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.

Dice the salt pork into 1-inch [2 cm] cubes.
Put half of the salt pork on the bottom of the pan, along with the onion.
Put the 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 the pot with the lid and place the pot into the oven.

Bake for 6 hours.
Check the pot periodically (once an hour) to check the amount of liquid.
Add water to the beans slowly as needed to keep them moist; do not flood them.
Remove the pot from the oven and serve.

 

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