Vegetarian Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch. Whether you’re hosting a 4th of July pool party or a casual backyard BBQ, these beans are the bees knees.
It probably isn’t a huge surprise that my husband who was born and raised in Boston adores baked beans. Of course, he would be perfectly happy re-heating them from a can but that’s no fun. (And don’t get me started on some ingredient lists I’ve seen.)
When I realized how easy these were to make, I kicked myself for not making them more often. But truth be told, my Aunt Patsy is the Baked Beans Queen of our family and serves them at almost every warm-weather gathering. Aunt Patsy showing up to a summer gathering without baked beans would be like me showing up to Thanksgiving without a platter of hummus.
If you know anything about my Aunt Patsy, you know she would never make a batch of beans without massive amounts of smoky and delicious bacon. I’m not anti-bacon, I just rarely have it sitting around in our fridge. To give these beans that unmistakable smoky flavor we crave, I relied on my BFF, smoked paprika. Let me tell you – it did not let me down. My husband and 21 month old devoured these and I know your family will too.
Your fork is waiting.
- Serves: 8
- Serving size: ½ cup
- Calories: 136
- Fat: .2 g
- Saturated fat: 0
- Unsaturated fat: 0
- Carbohydrates: 30.4 g
- Sugar: 10.9 g
- Sodium: 153 mg
- Fiber: 4.1 g
- Protein: 3.8 g
- Cholesterol: 0 mg
- 1 pound dried beans (navy beans, Great Northern, pinto, etc.)
- 1 medium onion – diced
- ⅓ cup brown sugar
- ⅓ cup molasses
- ¼ cup ketchup or tomato sauce
- 2 tablespoons yellow mustard
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white balsamic vinegar (or cider vinegar)
- salt and pepper to taste
- Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.
- In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.
- Add 2½ cups fresh water plus a good pinch of salt and pepper.
- Cook on Low for 8 hours or High for 4 hours.
- Check for seasoning before serving.
Cook time may vary based on the age/freshness of the dried beans.
Omit Worcestershire sauce to make recipe vegan.