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17. Boston-Style Baked Beans

by in Mar 2008
17. Boston-Style Baked Beans
1 vote, 4.00 avg. rating (79% score)
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Maine Made Products Center
461 Commercial St.
Rockport, ME

Durgin-Park uses small pea or navy beans, seasoned with salt pork, molasses, and mustard (see the recipe below), slow-cooked, while State of Maine brand (at Maine Made Products Center) uses soldier or Jacob’s cattle beans, seasoned similarly (but often without the pork).


Updated Monday, February 11th, 2008

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5 Responses to 17. Boston-Style Baked Beans

  1. Carl Christiansen March 4, 2008 at 12:46 am #

    I think your receipe for beans above has some errors, I tried it just as written and ended up wioth hard dry beans. Every other time I have made these the ov en temp has been lower and always covered. But felt I needed to try this method, my family vetoed it as they placed beans in the garbage.

  2. Brian Wagner April 9, 2008 at 8:29 am #

    Shouldn’t this recipe be presented with a recipe for brown bread?

  3. Janice Pappas April 2, 2009 at 4:03 pm #

    One of the problems with the recipes is the addition of salt before the beans actually soften. I make a mixture of salt and a bit of water and stir it into the beans close to the end of the cooking period. Salt can toughen the beans. I also cook the beans in a covered pot for at least 7 hours in a 175 degree oven. I’ve never heard of baking them in a high-heat oven.

  4. Jerry Murdock February 15, 2015 at 7:15 pm #

    I have been a fan of Yankee Magazine for 40-some years, and knew nothing about baking beans, so I took your word about baking at 400 degrees. I screwed up my oven, my bean pot, and our Valentine’s day lunch. I thought 400 degrees sounded too high, but foolishly didn’t check other sources. I now notice the recipe also omits onions.
    I will never again use a Yankee recipe without cross checking for stupid errors.

    • Aimee Seavey February 20, 2015 at 4:52 pm #

      Hi Jerry. We’re sorry to hear that these baked beans did not turn out the way you had hoped. When it comes to baked beans, no two recipes are quite alike. Ingredients, cooking temperatures, cooking methods, and cooking times vary greatly from one cook to the next, so it takes a bit of trial and error to discover which version you like best. We hope the next batch you try turns out better, and we thank you for being a loyal and longtime Yankee reader. Here’s a list of tips on How to Cook Boston Baked Beans from bean expert and cookbook author Crescent Dragonwagon from our Jan/Feb 2015 issue. Hope it helps!

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