Durgin Park Baked Beans

Durgin Park is a famous restaurant in the North East of the US.   You can enjoy these special baked beans anytime with our recipe.

durgin park baked beans

Durgin Park Baked Beans

durgin park baked beans

Durgin Park Baked Beans

Make Durgin Park Baked Beans just like you remember.
4.80 from 5 votes
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Course: Side Dish
Cuisine: American
Keyword: Durgin Park Baked Beans
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 10
Calories: 424kcal


  • 2 pounds white beans
  • 1 teaspoon baking soda
  • 1 cup chopped yellow onion
  • 1 pound chopped bacon
  • 8 tablespoons sugar
  • 2/3 cup molasses
  • 2 teaspoon dry mustard
  • 4 teaspoons salt
  • 1/2 teaspoon pepper


  • Soak the beans overnight in water to cover. Drain. Rinse. Add water to cover and the baking soda. Bring to a boil. Reduce the heat. Simmer for 10 minutes. Drain. Rinse. Preheat the oven to 300 degrees. 
  • Place the onion in the bottom of a 3 quart ovenproof casserole. Add half the bacon, add the beans, and top with remaining bacon. Mix the sugar, molasses, mustard, salt, and pepper together. Pour over the beans. Add just enough water to barely cover. Do not stir. Cover. Bake for six hours, you may need to add a little water, be careful not to get the beans to wet. Yield: 16 servings


Calories: 424kcal | Carbohydrates: 51g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1354mg | Potassium: 951mg | Fiber: 6g | Sugar: 27g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 134mg | Iron: 4.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Janet A

    5 stars
    I purchased the original recipe along with a bean pot at the restaurant in 1964. This is it, except it substitutes bacon for the original salt pork, diced 1”x 1/2”, which makes a world of difference. These beans are so good, it prompted me to buy the pot & recipe for my mom, as I was on a high school church fellowship trip to Boston. I have made it many many times since then (I’m 76). I have crockpot cooked it and pressure cooked it, but it never comes out quite like slow baking. It does not foam! Read the recipe and rinse off the baking soda parboil solution!

  2. Vicki

    5 stars
    I have been making this recipe for 1o years and it is absolutely the best one out there. Do not change a thing!

  3. Tim D.

    4 stars
    The original recipe uses 1 lb. very lean salt pork cut into 3/4 inch cubes vice bacon. Watch the beans closely when bringing to a boil with the baking soda as it will quickly boil over. Expect allot of foam.

    Mom used 1 lb. of beans and cut back on the Sugar, salt, and pepper. I eliminate the salt and use half the sugar.

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