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Boston-Style Baked Beans

Yankee Plus Dec 2015


by in Mar 2008
Boston-Style Baked Beans
20 votes, 4.40 avg. rating (87% score)
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Total Time: 15

This New England classic for Boston-style baked beans is adapted from the baked beans served at Boston’s famous Durgin-Park restaurant.

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  • 1 pound (2 cups) dried navy beans
  • 1/2 pound salt pork or bacon, chopped, divided
  • 1/3 cup granulated sugar
  • 2/3 cup dark molasses
  • 1 teaspoon dry mustard
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon table salt


Soak beans overnight in cold water. When you’re ready to cook, place beans in a heavy saucepan; fill with water to cover by about a half inch. Boil 25-30 minutes, until just tender; don’t overcook. (Pick up a bean between thumb and forefinger and pinch; the outer shell should slip off.) Drain and rinse, reserving the liquid.

Preheat oven to 400°. Place half the salt pork in the bottom of a large ovenproof pot. Add beans, sugar, molasses, dry mustard, white pepper, salt, and reserved liquid. Top with remaining salt pork. Cover and bake 4-4-1/2 hours. Stir occasionally and add more water as needed. Let beans rest 30 minutes before serving.
Updated Tuesday, February 12th, 2008

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One Response to Boston-Style Baked Beans

  1. leo g.king April 7, 2015 at 2:46 pm #

    here i go again showing my memory of OLD fashioned baked beans the pork was not cut in pieces,it was cut through the rind every 1/2 inch and buried in the beans,also there was two or three large onions in the near bottom of the beans and baked along with the beans,when the beans had only one hour to go they were stirred to bring the onions and pork to the top to crust over the pork and to finish cooking the onions,these were left uncovered till,these most definately demand baking powder biscuits.[lots of them]

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