Slow Cooker Vegetarian Boston Baked Beans - The Lemon Bowl
3.47 from 32 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, vegetarian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 136 kcal
Author Liz DellaCroce


  • 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


  1. Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.
  2. In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.
  3. Add 2 1/2 cups fresh water plus a good pinch of salt and pepper.
  4. Cook on Low for 8 hours or High for 4 hours.
  5. Check for seasoning before serving.

Recipe 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 Facts
Slow Cooker Boston Baked Beans
Amount Per Serving
Calories 136 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Sodium 153mg 6%
Total Carbohydrates 30.4g 10%
Dietary Fiber 4.1g 16%
Sugars 10.9g
Protein 3.8g 8%
* Percent Daily Values are based on a 2000 calorie diet.