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17. Boston-Style Baked Beans

17. Boston-Style Baked Beans
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by in Mar 2008

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).


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3 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.

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