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Slow Cooker Boston Baked Beans

    Vegetarian Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch. Using dried beans gives this dish a delicious bite and nutty texture but canned beans work fine too.

    Vegetarian Boston Baked Beans

    Vegetarian Boston Baked Beans are the ideal side dish and they could not be any easier to make from scratch.

    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.

    Vegetarian Boston Baked Beans

    Slow Cooker Boston Baked Beans

    3.64 stars average
    Vegetarian Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch.
    PREP: 10 mins
    COOK: 8 hrs
    TOTAL: 8 hrs 10 mins
    Save
    Servings: 8

    Equipment

    Ingredients
     

    • 1 pound dried beans ((navy beans,Great Northern, pinto, etc.))
    • 1 medium onion (diced)
    • cup brown sugar
    • cup molasses
    • ¼ cup ketchup or tomato sauce
    • 2 tablespoons yellow mustard
    • 1 tablespoon smoked paprika
    • 1 tablespoon Worcestershire sauce (Omit if you're looking to make vegan)
    • 1 tablespoon white balsamic vinegar (or cider vinegar)
    • salt and pepper to taste

    Instructions
     

    • 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 2 1/2 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.

    Notes

    Beans can be made up to two days in advance. In fact, the flavor develops over time as it sits in the fridge. Canned beans work fine too if you don’t have dried beans on hand.
    Cook time may vary based on the age/freshness of the dried beans.
    Omit Worcestershire sauce to make recipe vegan.

    Nutrition

    Calories: 136kcalCarbohydrates: 30.4gProtein: 3.8gFat: 0.2gSaturated Fat: 0gPolyunsaturated Fat: 0gCholesterol: 0mgSodium: 153mgFiber: 4.1gSugar: 10.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    121 Comments

    1. I am so excited I found this recipe and am making these beans for my son’s birthday party this weekend!! I have most of the ingredients except molasses. Do you think I could use maple syrup instead? If so, should I adjust the brown sugar amount?

      Thanks!!

    2. Liz,
      I’ve discovered (thanks to the Shiksa) how simple and easy it is to cook chick peas and have been rocking the hummus lately, so I think I’d ready to branch out in the bean world and try these.
      They look delicious.
      Thanks!

      1. You’re from Boston?? Too cool!! You’ll have to tell me where! I went to Boston University and my husband is from Saugus. :) Happy Fourth!!

        1. Oh cool! My hubby and I went to college there too, then lived there for a few years after. I also have lots of family in Western Mass. But over the years we shared apartments in the North End, Brighton and Newton. We try to get back once a year!

    3. Smoked paprika is one of my secret weapons in the kitchen. I love it and can never be with out! These look amazing. I will be making my best ever baked beans today, however they will be full of bacon. ; D I think I need to give these a try some time soon!

      1. You and my Aunt Patsy would get along!! Her beans are also incredible and full of bacon!!! Trust me, I love bacon, I just never have it around.

    4. These sound sooo good, Liz!! And only 3 WW points plus per serving!!! YUM!! Gotta try this!!:-) now I’m gonna go do my plank–1.5 minutes today!!! It’s working!!

    5. I have never made Boston Baked Beans before, but I have fond memories of eating them on my first trip back East when I was 7. We visited by grandmother’s best friend where she grew up in New Hampshire, and I was treated to my first taste of Boston Baked Beans and Brown Bread. So glad you shared, and can’t wait to make these!

      1. I am such a smoked paprika freak!! BTW a beer would be fantastic in these beans but I’m sure you knew that already. ;)

      1. You can add bacon!! I just didn’t have it and was pretty thrilled to find a way to make it smoky and delish!!

    6. I am obsessed with baked beans. I’m bringing my Beano with me on the fourth so I can eat plenty of homemade baked beans!! Did you know tomorrow is National Eat Your Beans DAy?!

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