Classic New England Baked Beans
Indulge in the timeless flavor of Classic New England Baked Beans, a recipe steeped in history and tradition. Originally shared by the Sacramento Bee in 1998 and proudly served at the historic Durgin-Park Restaurant in Boston, this dish has been perfected over decades. Chef Tommy Ryan has shared this culinary treasure for over 37 years, delighting thousands of diners on bustling Saturday evenings. With its rich blend of flavors from smoky bacon or salt pork, sweet molasses, and a hint of mustard, these baked beans are the perfect accompaniment for a barbecue or a comforting family meal. Prepare to savor a dish that not only fills the belly but also warms the heart, connecting you with the historical roots of American cuisine.
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Servings
N/A
Calories
9
Ingredients
Ingredients
beans
1 lb (soaked overnight)
baking soda
1/2 teaspoon (mixed with water for boiling)
bacon or salt pork
1/2 lb (cut into 1-inch lengths)
onion
1/2 medium (peeled and uncut)
sugar
4 tablespoons (mixed with other ingredients)
molasses
1/3 cup (mixed with other ingredients)
dry mustard
1 teaspoon (mixed with other ingredients)
salt
1 teaspoon (mixed with other ingredients)
pepper
1/4 teaspoon (mixed with other ingredients)
Instructions
1
Choose small white navy beans, California pea beans, or York State beans for optimal flavor and texture.
2
Soak the beans overnight in a large bowl, ensuring they are submerged in water by 4 to 5 inches, as they will expand.
3
The next day, preheat your oven to 325°F (163°C).
4
In a large pot, mix the baking soda with enough water to fill the pot halfway. Bring it to a boil and add the soaked beans. Boil for 10 minutes.
5
Drain the beans in a colander and rinse under cold water to stop the cooking process. Set them aside.
6
Cut the bacon into 1-inch pieces. Layer half of the bacon at the bottom of a 2 1/2 quart casserole dish with a lid.
7
Place the uncut onion in the casserole dish, then add the drained beans on top. Finally, layer the remaining bacon over the beans.
8
In a separate bowl, combine sugar, molasses, dry mustard, salt, and pepper. Add 3 cups of hot water and mix well. Pour this mixture over the beans.
9
Cover the casserole with its lid and place it in the preheated oven. Allow it to bake for 6 hours, periodically checking the liquid level. If necessary, add hot water in small amounts to keep the beans moist but be careful not to flood them.
10
Once finished, remove the casserole from the oven and serve these classic beans warm, letting their rich aroma fill your kitchen.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic New England Baked Beans?
They are a traditional American dish featuring a rich blend of smoky bacon or salt pork, sweet molasses, and mustard, perfected over decades.
What is the historical origin of this recipe?
This recipe was originally shared by the Sacramento Bee in 1998 and was famously served at the historic Durgin-Park Restaurant in Boston.
Who is the chef associated with this recipe?
Chef Tommy Ryan has shared and prepared this culinary treasure for over 37 years.
What types of beans are recommended for this dish?
The best choices are small white navy beans, California pea beans, or York State beans for optimal texture.
How long should the beans be soaked?
The beans should be soaked overnight in a large bowl.
How much water is needed for soaking the beans?
Ensure the beans are submerged in water by 4 to 5 inches to allow for expansion.
What is the purpose of baking soda in this recipe?
Baking soda is added to the boiling water to help soften the beans during the initial 10-minute boil.
How long should the beans boil before baking?
The soaked beans should be boiled for 10 minutes in water mixed with baking soda.
What oven temperature is required for baking?
The oven should be preheated to 325°F (163°C).
How should the bacon or salt pork be prepared?
The bacon or salt pork should be cut into 1-inch lengths.
How is the onion prepared for the casserole?
Use half of a medium onion, peeled but left uncut.
How should the ingredients be layered in the dish?
Layer half the bacon at the bottom, place the onion in the center, add beans on top, and finish with the remaining bacon.
What ingredients are in the bean sauce?
The sauce consists of sugar, molasses, dry mustard, salt, pepper, and 3 cups of hot water.
How much molasses is used in the recipe?
The recipe calls for 1/3 cup of molasses.
How much dry mustard is needed?
You should use 1 teaspoon of dry mustard.
How long do the beans need to bake?
The beans need to bake for a total of 6 hours.
Should the casserole dish be covered during baking?
Yes, the casserole should be covered with its lid while in the oven.
What should I do if the beans become dry while baking?
Periodically check the liquid level and add small amounts of hot water if necessary to keep them moist.
What size casserole dish is recommended?
A 2 1/2 quart casserole dish with a lid is the recommended size.
Should the beans be rinsed after boiling?
Yes, drain them in a colander and rinse under cold water to stop the cooking process before layering.
How much bacon or salt pork is required?
The recipe requires 1/2 lb of bacon or salt pork.
How much sugar is added to the mix?
The recipe uses 4 tablespoons of sugar.
What is the total number of ingredients in this recipe?
There are 9 primary ingredients used in this dish.
Can these beans be served at a barbecue?
Yes, they are described as the perfect accompaniment for a barbecue.
Is there a vegetarian option for this recipe?
The tags suggest a vegetarian option is possible, likely by omitting the bacon or salt pork.
How much salt and pepper are needed?
The recipe calls for 1 teaspoon of salt and 1/4 teaspoon of pepper.
What is the texture of the finished beans?
The beans should be moist and tender after the 6-hour slow-baking process.
How should the beans be served?
Serve the beans warm to enjoy their rich aroma and flavor.
Is this a family-friendly meal?
Yes, it is characterized as a comforting family meal that warms the heart.
What makes this recipe unique?
Its uniqueness comes from its connection to Boston's culinary history and its decades-long perfection by Chef Tommy Ryan.