Durgin Park Baked Beans

Submitted by Debby H

"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."

 

• Ready In: 6hrs 25mins
• Ingredients: 9
• Serves: 20

ingredients

• 907.18 g dry white beans
• 4.92 ml baking soda
• 1 large yellow onion, peeled
• 453.59 g bacon, chopped
• 118.32 ml sugar
• 157.80 ml molasses
• 9.85 ml dry mustard
• 19.71 ml salt
• 2.46 ml pepper

directions

1. FOR BOTH VERSIONS, soak the beans overnight in water.
2. Drain, rinse and put beans in a large stockpot.
3. Add enough water to cover beans along with the baking soda.
4. Bring to boil.
5. Reduce heat and simmer for 10 minutes.
6. Drain beans and rinse.
7. OVEN VERSION, preheat the oven to 300 degrees.
8. Place the onion in the bottom of a 3 quart ovenproof casserole.
9. Add half the bacon, add the beans and top with remaining bacon.
10. Mix the sugar, molasses, mustard, salt and pepper together.
11. Pour over the beans.
12. Add just enough water to barely cover.
13. DO NOT stir.
14. Cover and bake for six hours (you may need to add a little water but be careful not to get the beans too wet).
15. CROCKPOT VERSION, to fit into a 2 1/2 quart Crockpot cut ingredients in half.
16. Place the onion in the bottom of the Crockpot.
17. Follow with half the bacon, all the beans and the remaining bacon.
18. Mix the sugar, molasses, mustard, salt and pepper together.
19. Pour over the beans.
20. Add just enough water to barely cover.
21. DO NOT stir.
22. 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).

Reviews

[Joe D.]

Being from Boston "Born and still live here" I've tried other baked beans that other people have made they were good but not as I remember. This recipe nails it down. Yes, soak the beans over night and you'll have fewer broken beans. I'm retired so I have a lot of time and it's 5:30 am and I'm making Boston Baked Beans in a Dutch oven :) More about my Dutch oven later!

 

[Seb C.]

I'm confused. Do you just cook the onion whole? Like, you peel it and put it in the pot and remove it when it's done cooking?

 

[Garchy]

This recipe is nearly identical to the Durgin Park one, good job! Biggest difference I see is to substitute brown sugar for regular sugar (gotta keep it with original Boston ingredients!). Call it a sin but I add a couple pinches of flour about halfway through cooking and stir it in to thicken it just a little. I also add a tablespoon of ketchup which creates a nice savory well rounded taste. Add a half pound of salt pork chopped into 1 inch square pieces to help thicken and add to the savory aspect.

 

[lettuce enemy]

I really love it when recipes that are so simple turn out so delicious! My boyfriend and I have been eating them all day. They are almost gone. I wouldn't change a thing. Great flavor! The only thing I did differently was I quick soaked the beans. Instead of soaking them overnight you can bring them to a boil for 3 minutes then turn off the heat and let them sit covered for one hour.

 

[KennKonn]

My dad rates these as Excellent! I have to agree with him. I made them for him. He was commenting that his grandma used to make baked beans for him all the time. So since they were coming to visit yesterday I got up early and got started in the oven. They baked all day! Dad ate a big bowl full at supper and took some home with him to take to work. They are so quick and easy to put together after the beans are cooked, stir every once in a while. I think the only thing I would do next time is get a good black strap molasses...more like what my great grandma would have bought way back in the early 50s. All I had was baking molasses, I think it would give a deeper flavor. He has ordered them for the family camping trip in August. I think the cast iron dutch oven will go to the lake with me.