Boston Baked Beans In Bean Pot Durgin Park Recipes

Steps:

• FOR BOTH VERSIONS, soak the beans overnight in water.
• Drain, rinse and put beans in a large stockpot.
• Add enough water to cover beans along with the baking soda.
• Bring to boil.
• Reduce heat and simmer for 10 minutes.
• Drain beans and rinse.
• OVEN VERSION, preheat the oven to 300 degrees.
• Place the onion in the bottom of a 3 quart ovenproof casserole.
• Add half the bacon, add the beans and top with remaining bacon.
• Mix the sugar, molasses, mustard, salt and pepper together.
• Pour over the beans.
• Add just enough water to barely cover.
• DO NOT stir.
• Cover and bake for six hours (you may need to add a little water but be careful not to get the beans too wet).
• CROCKPOT VERSION, to fit into a 2 1/2 quart Crockpot cut ingredients in half.
• Place the onion in the bottom of the Crockpot.
• Follow with half the bacon, all the beans and the remaining bacon.
• Mix the sugar, molasses, mustard, salt and pepper together.
• Pour over the beans.
• Add just enough water to barely cover.
• DO NOT stir.
• Cover and bake for 7- 8 hours (you may need to add a little water but be careful not to get the beans too wet).

Steps:

• Adjust oven rack to lower-middle position; heat oven to 300 degrees.
• Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
• Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
• Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
• Bake until beans are tender, about 4 hours, stirring once after 2 hours.
• Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
• Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.