Slow Cooker Boston Baked Beans are the ideal side dish for summer grilling season 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, along with hermit cookie bars and baked scallops with panko. Of course, he would be perfectly happy re-heating them from a can but that’s no fun. Slow Cooker Boston Baked Beans are extremely easy to make, and delicious!
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. 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 rely on my BFF smoked paprika.
Why You’ll Love These Beans
- This recipe is vegetarian and gluten-free, and can be easily made vegan as well!
- Slow cooker dishes are easy to plan ahead and are relatively low-stress.
- It’s the perfect side dish for any BBQ or picnic.
Ingredients
- Beans: I usually use dried navy beans, but if you’re in a bind and don’t have any dried beans, you can use canned.
- Onion: A white onion gives mild onion flavor.
- Molasses: Gives the beans the unmistakable rich, sweetness of Boston baked beans.
- Worcestershire sauce: Full of umami, sweet, and savory flavor.
- Sweet & savory spices: Brown sugar, smoked paprika, salt, and pepper add a mix of smoky, rich, and sweet tastes to the beans.
- Mustard: A little peppery and vinegary in flavor.
- Ketchup: Acts as a mild tomato base for the sauce.
- Vinegar: White balsamic vinegar or apple cider vinegar adds some needed acidity.
How to Make Slow Cooker Boston Baked Beans
Step 1. Rinse and sort your dried beans then add to the bowl of a slow cooker and let soak over night.
Step 2. The next morning, drain the beans, and dice your onion. Add the soaked beans and onion back to the slow cooker.
Step 3. Season with salt and pepper and paprika, then add the Worcestershire sauce, molasses, brown sugar, vinegar, ketchup, and mustard.
Step 4. Mix all of the ingredients in the slow cooker, then add water and cook on high for 4 hours or low for 8 hours.
When finished, check for seasoning, then serve garnished with fresh chives or parsley, and enjoy your Slow Cooker Boston Baked Beans!
Frequently Asked Questions
What’s the difference between baked beans and Boston baked beans?
The key to Boston baked beans compared to other baked bean recipes is the use of molasses.
What kind of beans do you use for baked beans?
Navy beans are most common, and what I usually use. You can use cannellini or great northern beans as well though.
How long do Boston baked beans keep for?
Beans will keep in an airtight container for up to 5 days. In fact, the flavor develops over time as it sits in the fridge!
More Side Dishes
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Serve it as a side at dinner, or bring it to your next potluck and be the talk of the party! These Slow Cooker Boston Baked Beans will be your new favorite.
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Slow Cooker Boston Baked Beans
Slow Cooker Boston Baked Beans are the ideal side dish for summer grilling season and they could not be any easier to make from scratch.
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Servings8
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Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.
1 pound dried beans
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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.
2.5 cups water, 1 medium onion, 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, salt and pepper to taste
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Cook on Low for 8 hours or High for 4 hours. Check for seasoning before serving.
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Cook time may vary based on the age/freshness of the dried beans.
Omit Worcestershire sauce to make recipe vegan.
Serving: 1cup | 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