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



Total time

490 minutes


  • 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


  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.
  6. View the recipe instructions at The Lemon Bowl®

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