MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boston Baked Beans in Bean Pot
Categories: Casseroles, Vegetables, Pork
Yield: 7 Servings

1 lb Beans *
1/2 ts Baking soda
1/2 lb Salt pork
1/2 md Onion, peeled, uncut
4 tb Sugar
1/3 c Molasses
1 ts Dry mustard
1 ts Salt
1/4 ts Pepper

Special equipment: 2 1/2 qt bean pot or covered casserole.

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

Soak beans overnight. In the morning, Set oven @ 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.

Recipe By: Durgin-Park Restaurant, Boston, MA

From The Sacramento Bee, September 2, 1998.

From: http://www.recipesource.com

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