Boston Baked Beans in Bean Pot Durgin Park
Bring a taste of New England tradition to your table with this classic recipe for Boston Baked Beans in a Bean Pot, inspired by the legendary Durgin-Park restaurant. Made with tender navy beans, rich molasses, and a hint of brown sugar, this dish perfectly balances sweet and savory flavors. Slowly baked for hours in a traditional bean pot or Dutch oven, the beans are infused with the smoky essence of salt pork and aromatic spices, creating a luscious, caramelized sauce. Perfect as a hearty side for cookouts or a comforting main dish, this time-honored recipe celebrates the art of slow cooking and deep, soulful flavor. Treat your family to this iconic American comfort food that’s as satisfying as it is steeped in history.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 1 teaspoon baking soda
- 0.25 pound salt pork
- 1 large onion
- 0.5 cup molasses
- 0.25 cup brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 cups water
Instructions
Rinse the dried navy beans thoroughly to remove any debris. Place them in a large bowl, cover with water, and soak overnight (approximately 12 hours).
Drain the soaked beans and transfer them to a large pot or Dutch oven. Cover with fresh water and add 1 teaspoon of baking soda. Bring the beans to a boil, then reduce the heat and simmer for 10 minutes. Skim off any foam that rises to the surface.
Drain the beans again and set aside. Preheat the oven to 300°F (150°C).
Slice the piece of salt pork into three or four large chunks. Peel the onion but leave it whole.
In a traditional bean pot (or a Dutch oven if unavailable), layer half of the beans. Add the sliced salt pork and the whole onion to the center, then top with the remaining beans.
In a small bowl, whisk together the molasses, brown sugar, dry mustard, kosher salt, and black pepper. Stir in 3 cups of water until well combined.
Pour the molasses mixture over the beans in the pot. Add additional water as needed to just cover the beans (about 3 cups more).
Cover the pot with the lid and transfer it to the preheated oven. Bake for 6 hours, checking every hour to ensure the beans are not drying out. If necessary, add small amounts of water to keep the beans moist.
In the final hour of cooking, remove the lid to allow the beans to caramelize and develop a rich color. Stir gently to ensure the sauce thickens evenly.
Remove the beans from the oven and discard the whole onion. Serve the Boston Baked Beans warm as a side dish or main course. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 138.7 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1147 mg | 88% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 9193 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
