Durgin Park Baked Beans by Dachshundlady

[BakerAunt]

Durgin Park Baked Beans
Submitted by dachshundlady on January 27, 2009 at 6:16 am

These beans are a two day affair and are baked in a covered bean pot. I would think that a covered ceramic casserole would work as well. I will give the full recipe but since my bean pot is not huge, I always halve it.

2 pounds navy beans
1 teas baking soda
1 pound salt pork
2 Tablespoons. white sugar
1 cup molasses (not blackstrap)
2 teas dry mustard
1 teas white pepper
2 teas salt
2 Table. vinegar

Soak the beans overnight, then parboil for 20 to 25 minutes in enough water to cover, mixed with the baking soda. You'll know when they are ready if you pinch the bean and the shell comes off. (Some people check by blowing on a couple beans to see if the skins crack open). Rinse the beans well in cold water.

Dice rind of salt pork, making 1 inch squares. Place half of pork in bottom of 2 quart bean pot. Add the beans. Mix remaining ingredients EXCEPT salt and vinegar with enough hot water (3 or 4 cups) so the mixture pours easily and add to the beans, reserving a little for later. Put in remaining pork on top. Bake covered at 300 for 5-6 hours, adding the reserved liquid in small amounts to keep beans covered. At the 3 hour mark add the salt, and the vinegar.

After 5 hours they should be a nice golden brown. If you can resist, cool a couple hours before enjoying.

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