• 2 lbs. beans, California pea beans or York State beans suggested
  • 1 lb. salt pork
  • 8 tablespoons sugar
  • cup unsulfured molasses
  • 2 tablespoons dry mustard
  • 4 teaspoons salt
  • ½ teaspoon pepper
  • 1 medium size onion


Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork in inch squares, cut in half, Put half on bottom of a two-quart bean pot (which can go into the oven) with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300°F oven for six hours. This will make ten full portions.

"You can't let the pot just set in the oven, " explains Edward: "You've got to add water as necessary to keep the beans moist. And you can't be impatient and add too much water at a time and flood the beans."

Baked Goods, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadDurgin Park Baked Beans. To import, drag image to your MacGourmet recipe box.