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

     Title: Durgin Park Baked Beans
Categories: Beans, Vegetables, Pork
     Yield: 20 Servings

     2 lb Dry white beans
     1 ts Baking soda
     1 lg Yellow onion; peeled
     1 lb Bacon; chopped
     8 tb Sugar
   2/3 c  Molasses
     2 ts Dry mustard
     4 ts Salt
   1/2 ts Pepper

 Back in the 80's I was in Boston and decided to eat at a restaurant
 called Durgin Park. Not knowing it was a legend and that the wait
 staff was noted for their unusual service. I loved the baked beans
 so much that I planned several trips later on just to eat at Durgin
 Park. Several years ago I stumbled across this recipe on CopyKat
 Recipes and have been using it ever since. No need to travel to
 Boston anymore. The original recipe is baked in the oven, I adapted
 mine to do in a crock pot (cut the ingredients in half). I have
 included directions for both. The result is not the traditional
 baked bean with a thick sauce, but Durgin Park is not a traditional
 restaurant. The sauce is very thin, but oh so good.

 For both versions, soak the beans overnight in water.

 Drain, rinse and put beans in a large stockpot.

 Add enough water to cover beans along with the baking soda.

 Bring to boil.

 Reduce heat and simmer for 10 minutes.

 Oven Version:

 Preheat the oven to 300°F.

 Place the onion in the bottom of a 3 qt ovenproof casserole.

 Add half the bacon, add the beans, top with remaining bacon.

 Mix sugar, molasses, mustard, salt & pepper together.

 Pour over the beans.

 Add just enough water to barely cover.

 Do not stir.

 Cover and bake for six hours (you may need to add a little water
 but be careful not to get the beans too wet).

 Crockpot Version:

 To fit into a 2-1/2 qt Crockpot cut ingredients in half.

 Place the onion in the bottom of the Crockpot.

 Follow with half the bacon, all the beans and the remaining bacon.

 Mix the sugar, molasses, mustard, salt and pepper and baking soda
 together.

 Pour over the beans.

 Add just enough water to barely cover.

 Do not stir.

 Cover and cook for 7 to 8 hours (you may need to add a little water
 but be careful not to get the beans too wet).

 From: http://www.recipezaar.com

 Uncle Dirty Dave's Archives

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