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    You are in: Home / Recipes / Boston Baked Beans in Bean Pot - Durgin-Park Recipe
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    Boston Baked Beans in Bean Pot - Durgin-Park

    Boston Baked Beans in Bean Pot  -  Durgin-Park. Photo by Chef Stevo

    1/1 Photo of Boston Baked Beans in Bean Pot - Durgin-Park

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Nana Lee's Note:

    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

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      NOTE: Use navy beans, California pea beans, or small white beans.
    2. 2
      Soak beans overnight.
    3. 3
      In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.
    4. 4
      Bring to a boil, add the beans & boil for 10 minutes.
    5. 5
      Drain beans in a colander and run cold water through them. Set aside.
    6. 6
      Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares.
    7. 7
      Put half of the salt pork on the bottom of the bean pot, along with the onion.
    8. 8
      Put beans in the pot.
    9. 9
      Put the remaining salt pork on top of the beans.
    10. 10
      Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.
    11. 11
      Cover pot with lid and place the pot into the preheated oven.
    12. 12
      Bake for 6 hours.
    13. 13
      Check pot periodically to make sure the amount of liquid is okay.
    14. 14
      Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".
    15. 15
      Remove the pot from the oven and serve.
    16. 16
      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.
    17. 17
      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.

    Ratings & Reviews:

    • on July 15, 2008

      The recipe sounds very good, but the directions are missing the notes....1 and 18. If I hadn't read the other reviews, I would not have known to stud the onion with garlic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2010

      55

      This is the ONLY Boston Baked Bean recipe I have ever had any success with. I love smoking in the summertime, and nothing goes better with smoked meats than baked beans. I followed the recipe exactly, and it came out perfectly! Thanks for a great recipe, I wouldn't change a thing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2013

      I've just returned from Boston, where I stopped by Durgin Park, for the baked beans. I've made the recipe provided here for several years now, although with salt pork only recently (less of a bacon flavor, which is a good thing). What surprised me about the beans on their home turf was that the flavor was distinctly mollasses-forward, with a hint of vinegar. This recipe, as I've made it, is intensely sweet, with the molasses having a more minor role. I wanted to email the restaurant and ask for tips but the website only provides a phone number. While I liked this recipe, I found the Durgin Park Restaurant version to be more appealing for its more molasses oriented flavor.<br/><br/>As far as the baking soda and changing the soaking water goes, I paraphrase Dianne Kennedy, the great cook and author, on the subject: "if the recipe tells you to throw out the soaking water, throw out the recipe". You can't get rid of the gas producing elements inherent in beans, either it affects you or it doesn't, but tossing the soaking water or adding baking soda isn't going to do anything, it's the way beans are.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Boston Baked Beans in Bean Pot - Durgin-Park

    Serving Size: 1 (909 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 540.2
     
    Calories from Fat 244
    45%
    Total Fat 27.2 g
    41%
    Saturated Fat 9.6 g
    48%
    Cholesterol 27.8 mg
    9%
    Sodium 893.5 mg
    37%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 16.0 g
    64%
    Sugars 18.9 g
    75%
    Protein 16.2 g
    32%

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