Crockpot Boston Baked Beans with Molasses (No Pork)

These Crockpot Boston Baked Beans are a slow-cooked, sweet, and savory side dish that captures old-school comfort with modern simplicity. Made from dry navy beans and sweetened with molasses and dark brown sugar, they simmer all day in your slow cooker to create rich, flavorful beans that beat the canned stuff hands down. This easy Boston baked beans recipe is perfect for summer BBQs, potlucks, or cold-weather meals.

Growing up, we often ate beans and wieners, usually from a can. While I didn’t love the soft bits of pork floating around, I did love the sweetness of the sauce. This recipe recreates that nostalgia but in a more wholesome, pork-free way that still delivers all the flavor.

Whether you’re new to cooking dry beans or a lifelong fan of crockpot Boston baked beans, this version is a budget-friendly winner.

Looking for something yee-haw to serve with these baked beans? My smoky air fryer chicken breast is the perfect match. With a simple dry rub and minimal effort you can enjoy a tasty meal.

Why You’ll Love These Baked Beans

It’s cheap. Dried beans are so economical. You can make a big batch of baked beans for less than half the cost of store-bought canned beans, and they pack way more flavor.

They’re nutritious. Beans are high in protein, carbs, dietary fiber, and minerals. Dry navy beans, also known as small white beans, are exceptionally creamy and satisfying.

Super easy. This easy recipe is made right in the crock pot or slow cooker, with no need to soak the beans beforehand.

Where Navy Beans Come From — And Why We Still Love Them

Baked beans have a rich history in North America, particularly in New England, where settlers relied on slow-cooked dry beans for sustenance during cold winters. Here in Canada, the dish also took hold — especially in rural kitchens, where molasses, dry mustard, and salt were basic pantry staples. Beans were often cooked on low settings for long hours using whatever type of beans were available.

The key ingredient in this dish, the navy bean, is a native to the Americas, long being a staple crop for Indigenous peoples long before European colonization. Sometimes called “pea beans,” they were cultivated for their nutrition, storability, and ability to thrive in North American climates. As settlers adopted these crops into their cooking traditions, the beans became a base for baked dishes that could simmer all day in a woodstove or hearth. Over time, the dish evolved to incorporate ingredients like molasses and mustard — both imported pantry staples — to create what we now recognize as Boston baked beans.

This modern version honors those deep-rooted food traditions while embracing modern convenience and budget-friendly ingredients.

Let’s Make These Excellent, Flavorful Beans

Start by preparing the slow cooker. Plug it in and set the heat to low, as low and slow cooking allows the small white beans to soak up all the flavor for the best-baked beans ever.

Next, rinse your beans under cold water and check for any debris. Measure the dry navy beans directly into the pot. Remember that these beans are dry, so if you’ve never purchased them before, you’ll find them in the dry goods aisle or bulk section of most grocery stores. These beans don’t require soaking ahead of time, which makes them even easier for first-time bean cooks.

From there, we’ll add the remaining ingredients. Other slow cooker Boston baked beans may ask you to add some of these ingredients later in the cooking process. However, this easy baked beans recipe has been simplified to make it possible to create a sweet sauce while cooking the beans.

Add the chopped onions next, followed by all of the other ingredients for the sauce: ketchup, molasses, brown sugar, dry mustard powder, salt, pepper, and water. Dry beans are thirsty beans, so don’t worry—it will look more like onion soup to start with. Trust me, this slow cooker recipe will turn out perfectly!

Why ketchup? It helps add sweetness to brown bean sauce and balances the flavor with its acidity. It’s often used in BBQ sauces for its rich tomato base, which adds color. Let’s face it—it’s a cheap and convenient ingredient. When making any sauce, affordable ingredients can significantly reduce the overall cost, which is essential when keeping household cooking expenses down.

After the ketchup, we add molasses. This ingredient is not to be confused with incredibly bitter blackstrap molasses. Use the kind you find in the baking aisle—usually in a small box, similar to a milk carton. We only use a third cup of molasses, meaning you’ll have plenty left for baking. Did you know that opened molasses can last for several months to a year or more? Be sure to keep it airtight and store it in a dark place.

Once the molasses is in, add the brown sugar, dry mustard, salt, and pepper. Lastly, pour in the cold water and stir everything well. Pop the lid on and let it cook.

Cook beans for 8 to 10 hours on the low setting or 4 to 5 hours on high, allowing the beans to cook thoroughly to a soft, tender bite. Stir part way through to blend the flavors and check the consistency. Once the sauce has thickened and the beans are tender, you’re ready to serve.

This baked bean recipe makes a great side dish for your next BBQ or pulled pork sandwich. To make this a complete meal, add wieners or ham during the last hour of cooking. Adding meat, however, will reduce the storage time of the beans, and they should be used up the next day.

Ingredients:

Note to my Canadian readers: If you’re sourcing these ingredients without relying on U.S.-based imports, you’re not alone. Supporting Canadian-owned businesses and Canadian-made pantry staples, such as molasses, dry mustard, and beans, helps strengthen our food system and keep our dollars local. Every small choice counts.

And to our American friends—we still love you! However, when possible, we’re leaning into local support to help our shelves and neighbors.

Dry navy beans — Small white beans traditionally used in baked beans. They cook up creamy and absorb the sweet sauce beautifully.

Yellow Onion— Adds savory depth and balances the sweetness.

Ketchup — Adds sweetness, acidity, and a tomato-rich base that supports the sauce’s color and tang. Heinz ketchup may be a bit controversial but they do pack in Canada again and use Canadian tomatoes so it’s a safe bet you’re getting quality.

Molasses — Use regular or “fancy” molasses, not blackstrap. Adds deep sweetness and classic baked bean flavor. Crosby’s molasses is the Canadian choice I prefer. It’s deep sweet syrup is the best in this bean recipe.

Dark brown sugar — Sweetens and deepens the molasses base. The darker the sugar, the more decadent the sauce.

Dry mustard powder — Brings a mild heat and rounded complexity. A little goes a long way.

Salt — Essential to balance the sweetness and highlight the beans’ flavor.

Black pepper — Adds mild bite and aromatic depth.

Cold water — Rehydrates the dry beans and helps the sauce form during cooking.

Substitutions and Add-Ins For This Bean Recipe

Dry navy beans — These small white beans are traditional for Boston baked beans. You can also get adventurous and try great northern beans, pinto beans, or kidney beans, depending on what you have in the pantry.

Yellow Onion — If you don’t have fresh onion, substitute with onion powder or dehydrated onion flakes. Be sure to avoid onion salt, as it can make the beans overly salty.

Ketchup — A mixture of tomato paste and vinegar (white or apple cider) makes a great swap if you’re out of ketchup but still want that sweet-tangy base.

Molasses — Maple syrup is acceptable as a substitute for molasses. It brings a lighter flavor but still adds sufficient sweetness.

Dark brown sugar — You can use light brown sugar, though the sauce will be slightly less rich. A bit of molasses added to white sugar can also work in a pinch.

Dry mustard powder — If you’re out, try a slight squeeze of regular yellow mustard or a tiny pinch of ground mustard seed.

Salt and pepper — Adjust to taste, especially if your substitutions affect the flavor balance.

Cold water — If you want extra flavor, use a mix of broth and water. Just ensure there’s enough liquid for the beans to cook and for the sauce to develop.

Add-ins — Toss in a ham bone, chopped bacon, or hot dogs near the end of cooking for extra richness. Just note that adding meat will reduce storage time. Use leftovers the next day.

Expert Tips, Serving, And Storing Suggestions For This Homemade Baked Beans Recipe.

Tip #1: Always check the liquid levels during cooking to ensure optimal results. Dry beans absorb a lot of water. If the beans become too dry, add more cooking liquid, such as water, broth, or tomato sauce.

Tip #2: Stir the beans as they cook occasionally to help distribute flavors and ensure even cooking.

Tip #3: If your beans are too thin toward the end, remove the lid and let them cook uncovered until the sauce thickens.

The savory flavors of these beans are a perfect addition to so many family meals. Serve them warm from the slow cooker as a hearty BBQ side dish, pile them next to grilled chicken or burgers, or spoon them onto toast with a fried egg for a satisfying breakfast. 

The best baked beans pair with pulled pork or roasted sausages for a tasty meal. They can even anchor a vegetarian dinner when served alongside roasted vegetables or a grain salad. 

Crockpot Boston baked beans are also a fantastic option for your next potluck event, utilizing affordable pantry staples to deliver a big flavor.

You can easily store leftover baked beans in the fridge for up to four days. Cool them completely and transfer the beans to an airtight container. 

Store the Boston baked beans in an airtight container in the freezer for up to two months. Thaw the beans in the fridge overnight before reheating for the perfect side dish. 

If you enjoyed this Boston baked bean recipe, we would love to hear about it. Leave a comment below the recipe card if you test this recipe. As always, we love hearing from you, our readers!