Durgin-Park Baked Beans
This classic recipe is inspired by the baked beans served at the late, lamented Boston restaurant Durgin-Park.
By Yankee Magazine|Aug 25 2025|
Durgin-Park Baked Beans
Photo Credit: Clare Barboza and styling by Gretchen RudeNary a decade has gone by that Yankee failed to publish a recipe for baked beans. This recipe from senior food editor Amy Traverso is inspired by the beans served at the late, lamented Boston restaurant Durgin-Park. We merely added a small onion and some vinegar to deepen the flavor.
Yield:
8 to 10 servings
Ingredients
1 pound dry white beans
6 ounces salt pork (or 8 slices thick-cut bacon, cut into ½-inch pieces)
1 small onion, halved
1 teaspoon freshly ground black pepper
⅓ cup molasses
¼ cup brown sugar
2½ teaspoons kosher salt
2 teaspoons dry mustard
2–3 tablespoons apple cider vinegar
Instructions
Pick over beans; discard debris. Soak overnight in fresh water, just enough to cover. The next day, discard the water; cover beans with fresh water and bring them to a rapid boil for about 20 minutes, or until tender. Drain beans, reserving the liquid.
Preheat your oven to 300°F and set a rack to the second-from-bottom position. Place a layer of beans in the bottom of a crockery bean pot or Dutch oven. Score the salt pork, if using, cutting through the pork but leaving the rind intact. Place half the salt pork (or bacon) in the pot, along with one of the onion halves and the pepper. Add most of the remaining beans with their water. Place the remaining salt pork and onion half in the pot. Cover with the remaining beans. Add the molasses, brown sugar, salt, and dry mustard. Cover with about ½ inch of water. Place the lid on the pot.
Bake for at least 6 hours, until tender, checking every hour to stir and add water as needed. When done, remove the salt pork and onion, then stir in the cider vinegar to taste.
Could this be made in a crock pot?
My aunt Jayne and uncle Ed loved visiting Durgin-Park in Boston with me about a decade ago. The waitstaff At DP were so funny and rude on purpose! It was part of the many interesting characters at Durgin-Park.The restaurant also had excellent desserts: Indian Bread Pudding — oh so yummy! When we exited the restaurant, we walked around Fanieul Hall shops, and some folks were giving “free hugs” — this was pre-covid, so we all enjoyed our free hugs from total strangers. lol!
Regarding R. Kipka’s comment- I LOVED their Indian Pudding and fresh fried clams…what a shame they’re gone. Good memories. And oh yes I’m going to make these beans tomorrow! Sound quite tasty