Issues → March/April 2008 → Food → Best New England Food: Where to Go →
17. Boston-Style Baked Beans
Maine Made Products Center
461 Commercial St.
Rockport, ME
800-762-8895; cheese-me.com
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).
RECIPE



Reader Comments
Comment from Carl Christiansen on March 4, 2008
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.
Comment from Brian Wagner on April 9, 2008
Shouldn't this recipe be presented with a recipe for brown bread?
Comment from Janice Pappas on April 2, 2009
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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