Boston Baked Beans in Bean Pot - Durgin-Park

Recipe by Nana Lee
READY IN: 6hrs 30mins
YIELD: 7 cups




  • 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.