Boston Baked Beans In Bean Pot - Durgin-park

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 1 lb dried navy beans (see note)
• 1/2 teaspoon baking soda
• 1/2 lb salt lamb
• 1/2 medium onion (peeled and uncut)
• 4 tablespoons sugar
• 1/3 cup molasses
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 note: use navy beans, california pea beans, or small beans.
• 2 soak beans overnight.
• 3 in the morning, preheat oven to 325°f place the baking soda in a dutch oven and fill half way with water.
• 4 bring to a boil, add the beans & boil for 10 minutes.
• 5 drain beans in a colander and run cold water through them. set aside.
• 6 dice the salt lamb (available in the bacon section of the grocery store)into 1-inch squares.
• 7 put half of the salt lamb on the bottom of the bean pot, along with the onion.
• 8 put beans in the pot.
• 9 put the remaining salt lamb on top of the beans.
• 10 mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.
• 11 cover pot with lid and place the pot into the preheated oven.
• 12 bake for 6 hours.
• 13 check pot periodically to make sure the amount of liquid is okay.
• 14 add water to the beans slowly as needed to keep them moist; do not flood them. just "top them up".
• 15 remove the pot from the oven and serve.
• 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.
• 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.