Oh pshaw, on Sun 14 Oct 2007 05:06:36p, meant to say...

> could someone give me a recipe on how to make the original boston
> baked beans.i once had a recipe but have lost it over the years ,my
> husband loves them.i remeber molasses and that is it.thanks

This recipe is probably about as "authentic" as you'll get, although there
are probabaly hundreds of variations that people use.

This recipe is from the Durgin-Park Restaurant in Boston

Boston Baked Beans in Bean Pot

Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

*Use California pea beans, York State beans or small white beans.

Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a
boil and add the beans. Boil for 10 minutes. Drain beans in a colander
and run cold water through them. Set aside.

Dice the salt pork (available in the bacon section of the grocery store)
into 1-inch squares. Put half of the salt pork on the bottom of the bean
pot, along with the onion. Put beans in the pot. Put the remaining salt
pork on top of the beans.

Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot
water and pour over the beans. Cover pot with lid and place the pot into
the preheated oven. Bake for 6 hours. Check pot periodically to check
the amount of liquid. Add water to the beans slowly as needed to keep
them moist; do not flood them. Remove the pot from the oven and serve.
Makes about 7 cups.

NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the
American Revolution, is famous for its Boston baked beans, baked Indian
pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared
this recipe at the restaurant for the past 37 years.

--
Wayne Boatwright
__________________________________________________

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