17. Boston-Style Baked Beans
Maine Made Products Center 461 Commercial St. Rockport, ME 800-762-8895; cheese-me.com Durgin-Park uses small pea or navy beans, seasoned with salt pork, molasses, and mustard (see the recipe below), slow-cooked, while State of Maine brand (at Maine Made Products Center) uses soldier or Jacob’s cattle beans, seasoned similarly (but often without the pork). RECIPEDelivered Daily: […]
By Yankee Magazine|Feb 11 2008|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanMaine Made Products Center
461 Commercial St.
Rockport, ME
800-762-8895; cheese-me.com
Durgin-Park uses small pea or navy beans, seasoned with salt pork, molasses, and mustard (see the recipe below), slow-cooked, while State of Maine brand (at Maine Made Products Center) uses soldier or Jacob’s cattle beans, seasoned similarly (but often without the pork).
RECIPE
I think your receipe for beans above has some errors, I tried it just as written and ended up wioth hard dry beans. Every other time I have made these the ov en temp has been lower and always covered. But felt I needed to try this method, my family vetoed it as they placed beans in the garbage.
Shouldn’t this recipe be presented with a recipe for brown bread?
One of the problems with the recipes is the addition of salt before the beans actually soften. I make a mixture of salt and a bit of water and stir it into the beans close to the end of the cooking period. Salt can toughen the beans. I also cook the beans in a covered pot for at least 7 hours in a 175 degree oven. I’ve never heard of baking them in a high-heat oven.
I have been a fan of Yankee Magazine for 40-some years, and knew nothing about baking beans, so I took your word about baking at 400 degrees. I screwed up my oven, my bean pot, and our Valentine’s day lunch. I thought 400 degrees sounded too high, but foolishly didn’t check other sources. I now notice the recipe also omits onions.
I will never again use a Yankee recipe without cross checking for stupid errors.
Hi Jerry. We’re sorry to hear that these baked beans did not turn out the way you had hoped. When it comes to baked beans, no two recipes are quite alike. Ingredients, cooking temperatures, cooking methods, and cooking times vary greatly from one cook to the next, so it takes a bit of trial and error to discover which version you like best. We hope the next batch you try turns out better, and we thank you for being a loyal and longtime Yankee reader. Here’s a list of tips on How to Cook Boston Baked Beans from bean expert and cookbook author Crescent Dragonwagon from our Jan/Feb 2015 issue. Hope it helps! http://www.yankeemagazine.com/article/food/how-to-cook-boston-baked-beans