*  Exported from  MasterCook  *
                       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
 From The Sacramento Bee, September 2, 1998.
 Formatted for MasterCook by cranew@foothill.net
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