Boston Baked Beans

Ever wonder why Boston is called Beantown? Boston Online's FAQ says beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was "awash in molasses" due to its rum-producing role in the "triangular trade." Sugar cane harvested by slaves in the West Indies was shipped to Boston to be made into rum to be sent to West Africa to buy more slaves to send to the West Indies. Even after slavery's end, Boston continued to be a big rum-producing city. The Great Molasses Flood of 1919, which killed 21 and injured 150, occurred when a tank holding molasses for rum production exploded. What a way to go!

On a much more pleasant note, Boston Baked Beans continue to be one of New England's most-loved traditional dishes, and I've scoured the Web to find you a delightful assortment of recipes that you can make to bring the flavor of this New England favorite home. I'll also point you to a few places online where you can order bean pots, Boston Baked Bean mixes and even already prepared Boston Baked Beans if you don't have time to wait for your beans to bake... or if you're suddenly afraid to handle molasses!
Baked beans
Serves 6.
1 pound navy or pea beans
1 large onion, chopped
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt, or to taste
1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid.
3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them.
4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary.
5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.

ADAPTED FROM
"NEW ENGLAND COOKING"
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.

Durgin-Park serves 1,000 diners on an average Saturday evening. The
waitresses have a reputation for their long memories: the second time you
come in, you get the same thing you ordered the first time--unless you speak
fast.