Slow Cooker Vegetarian Boston Baked Beans - The Lemon Bowl
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3.49 from 49 votes

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.
Course Side
Cuisine American
Keyword boston baked beans, slow cooker beans, vegetarian baked beans in slock cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 136kcal
Author Liz Della Croce


  • 1 pound dried beans (navy beans,Great Northern, pinto, etc.)
  • 1 medium onion diced
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1/4 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 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.


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.


Calories: 136kcal | Carbohydrates: 30.4g | Protein: 3.8g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 153mg | Fiber: 4.1g | Sugar: 10.9g