Slow Cooker Boston Baked Beans

Comfort FoodNew EnglandGluten-FreeBean

Slow cooked crockpot Boston Baked Beans! These homemade baked beans are easy to prepare and have loads of molasses flavor. Great with hot dogs or franks!

Photography Credit: Elise Bauer

Why the “Boston” in Boston Baked Beans

Ever wonder why Boston baked beans are called “Boston” baked beans?

It’s the molasses.

Boston has been tied to molasses since colonial days when the city was a trade center for rum from the Caribbean. Molasses is used for rum production and is a by-product of sugar refining and was easily available to the colonists.

And then there’s the Boston Molasses Disaster of 1919, when a huge tank of molasses exploded and sent a sea of the gooey stuff flooding the streets of the North End. I lived in the North End of Boston in the early 80s and at the time you could still pick up a faint scent of molasses on a hot summer day.

Baked Beans cooked in slow cooker in serving bowl

The Science Behind Slowly Cooking Baked Beans

Now to the baked beans. Boston baked beans are by definition, slowly cooked.

According to Shirley Corriher in CookWise (great book, btw), either sugar or calcium will make beans hard, even after long hours of cooking.

Molasses contains both sugar and calcium, which is why adding molasses to a pot of beans will enable you to cook the beans for what seems like forever, without the beans getting mushy. But it also means that if you cook the beans in molasses to get that wonderful flavor, you have to cook them a good long time.

Although traditionally cooked in an oven, Boston baked beans lend themselves perfectly to slow cookers, which is the method we prefer here.

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Slow Cooker Boston Baked Beans Recipe

  • Cook time: 8 hours
  • Yield: Serves 5-6 as a main dish or 10-12 as a side

Why pre-soak the beans? You don't have to (see this great Russ Parsons article in the LA Times about why you don't need to soak beans), but not doing so in this recipe will increase the cooking time. With the beans pre-soaked, they'll still take 8 hours to cook and soften in a slow-cooker. Once beans come in contact with the molasses, the sugar in the molasses will keep the beans firm. That's why they take so long to cook.


  • 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 3-4 Tbsp Dijon mustard
  • 1/8 teaspoon ground cloves
  • 3 cups hot water
  • 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
  • 1 medium onion, (1 1/2 cups) chopped


1 Soak beans in water: Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix molasses, brown sugar, mustard, ground cloves with water: Whisk together the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.

3 Add ingredients to slow-cooker, layering them, starting with the salt pork: Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the chopped onion in a layer.

Top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Slow cook until beans are tender: Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.

Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.

Serve with Boston brown bread.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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174 Comments / Reviews

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Did you make it? Rate it!

  1. Mark

    Very good recipe. I made 2 batches. On the 2nd batch I substituted 1/3 cup honey for the sugar. If you do that dilute the honey with molassis in the water. I cut back on the water to 2 1/4 cups.
    After cooked I opened the top and latte it simmer to the consistency I wanted. Before serving I sprinkle “La Dallia Smoked Paprika” with a stir. It gives it a wonderful smoked taste without being overbearing and bitter like a liquid smoke.


  2. Annalise

    Can I use dry mustard? I distinctly remember my mother using dry mustard. Your recipe seems perfect in every other way, so I really want to make it. Should I add a little vinegar if I do the dry instead of Dijon? Thank you!

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  3. Bonnie

    Great recipe however more molases is required


  4. Erin

    Made this recipe for Easter a couple of years ago and now getting requests for it! Usually I trim and freeze bacon fat when making breakfasts, and then thaw and use it for this purpose. Don’t be afraid to add more mustard at the end if the flavor balance isn’t quite right.. you might need some more acidity depending on how much fat you use. Freezes well.


  5. Laurie

    Great taste but waaaaay too much liquid if you use the crock pot.


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