Durgin Park Baked Beans
Savor the rich, slow-cooked flavors of Durgin Park Baked Beans, a quintessential New England classic that brings hearty comfort to your table. This recipe uses tender dried navy beans, molasses, and light brown sugar to create a sweet and savory combination, perfectly balanced with a hint of dry mustard and black pepper. Layered around a whole onion and smoky salt pork, the beans are baked to perfection over six to eight hours, allowing the flavors to meld and caramelize in a traditional bean pot or Dutch oven. With its irresistible aroma and deep, caramelized flavor, this dish is a standout side for summer barbecues or a warming main for cooler months. Let the heritage of Boston-inspired baked beans transform your mealtime with every spoonful of this timeless favorite.
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 1 teaspoon baking soda
- 0.5 pound salt pork
- 1 large onion, peeled and left whole
- 0.5 cup molasses
- 0.25 cup light brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups boiling water
Instructions
Rinse the dried navy beans under cold water, discarding any debris.
In a large pot, cover the beans with cold water and let soak overnight, or for at least 8 hours.
Drain the beans and return them to the pot. Cover with fresh water and add 1 teaspoon of baking soda. Bring to a boil, then reduce heat and simmer for about 10 minutes. Skim off any foam that forms on the top.
Drain the beans and reserve the bean-cooking liquid. Preheat your oven to 325°F (163°C).
Cut the salt pork into two pieces. In a large, oven-safe bean pot or Dutch oven, place half of the salt pork at the bottom.
Add the drained beans, layering them with the whole onion in the center.
In a small bowl, mix together the molasses, brown sugar, dry mustard, salt, and black pepper. Pour this mixture over the beans.
Top the beans with the remaining salt pork.
Pour enough boiling water into the pot to just cover the beans. Reserve any remaining boiling water for later use, if needed.
Cover the pot tightly with a lid or aluminum foil and bake in the preheated oven for 6 to 8 hours. Check every 2 hours to ensure the beans are not too dry; if needed, add a little more boiling water to keep them moist.
During the last hour of baking, remove the lid to allow the top to brown slightly.
Once the beans are tender and have absorbed the rich flavors, remove the onion and serve hot as a side dish or a main course.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 8253 mg | 359% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 184.5 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 8503 mg | 181% | |
*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.
