Boston Baked Beans in Bean Pot - Durgin-Park

Step 1

NOTE: Use navy beans, California pea beans, or small white beans.

Step 2

Soak beans overnight.

Step 3

In the morning, preheat oven to 325°F Place the baking soda in a Dutch oven and fill half way with water.

Step 4

Bring to a boil, add the beans & boil for 10 minutes.

Step 5

Drain beans in a colander and run cold water through them. Set aside.

Step 6

Dice the salt pork (available in the bacon section of the grocery store)into 1-inch squares.

Step 7

Put half of the salt pork on the bottom of the bean pot, along with the onion.

Step 8

Put beans in the pot.

Step 9

Put the remaining salt pork on top of the beans.

Step 10

Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.

Step 11

Cover pot with lid and place the pot into the preheated oven.

Step 12

Bake for 6 hours.

Step 13

Check pot periodically to make sure the amount of liquid is okay.

Step 14

Add water to the beans slowly as needed to keep them moist; DO NOT FLOOD THEM. Just "top them up".

Step 15

Remove the pot from the oven and serve.

Step 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.

Step 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.