Dry beans, molasses, brown sugar, mustard, salt pork, and onion slow-cook into deep New England comfort.

So, I have this oddly specific childhood memory of Slow Cooker Boston Baked Beans, even though I didn’t grow up anywhere near Boston. Picture a small town backyard — cheap folding tables, citronella candles fighting mosquitos, one uncle yelling at another uncle about overcooked hot dogs (you know the scene). Somebody had brought a crock of baked beans, and honestly, I thought they were going to be the same canned kind my mom used to stash “just in case.”

Nope. These were different. Rich and dark, like… almost mysterious? I remember thinking the beans tasted a little like burnt caramel and campfire smoke had a baby. I scooped way more than someone my size should’ve eaten, and I didn’t even apologize.

Years later, I finally visited Boston in real life — in the fall, of course, because I wanted the full “rusty leaves + historic brick buildings” vibe. I ordered baked beans at some tiny place by the harbor — honestly can’t remember the name, just that the benches wobbled and everyone seemed to know each other. But the moment I tasted them, I had this weird déjà vu flashback to that backyard table. Funny how food does that sometimes… connecting dots you didn’t know existed.

this recipe

When I got home, I kept trying to recreate that memory. The first time I made them, I added way too much molasses — the beans tasted like dessert gone rogue. One attempt actually came out strangely spicy because I didn’t measure the cloves (my bad). Then somewhere between version six and “I guess I’ll try again next weekend,” it finally landed. Warm. Familiar. A little sweet but still grounded.

Now, I make these Slow Cooker Boston Baked Beans when I want a slow day — like when there’s rain drizzling down and you don’t feel like talking to anyone. Or when friends come over, and you throw these on early while you pretend you have your life together. Those Boston beans just… make the day feel slower in the best way.

Why You’ll Love This Slow Cooker Boston Baked Beans Recipe?

Okay, aside from the fact that you’ll feel like you just time-traveled to an old New England kitchen where someone wearing an apron calls you “hon,” this recipe kind of hits every cozy checkbox.

First, the slow cooker does most of the work — you get to just toss everything in, wander away, maybe read a book you’ve been ignoring, and return to something that smells like history and molasses. The flavor is layered — deep molasses warmth, tangy mustard, a smoky salt-pork vibe that feels like it’s been simmering since sunrise. It’s the kind of dish that tastes like someone cared enough to wait.

Also — these beans somehow get better the next day. Like they need time to think about their choices and settle into their identity. I respect that.

Ingredient Notes:

Before everything jumps into the slow cooker, here’s the cast — everyone’s got a role:

• White beans — Navy or Great Northern. They turn tender but keep their shape. Canned beans won’t give you the same charm.

• Molasses — That signature Boston baked beans taste. Dark, sweet, a little old-fashioned. Kinda the soul of the whole thing.

• Brown sugar — Sweetens, but in a mellow way.

• Dijon mustard — Gives the molasses a little shoulder nudge so things don’t get too sweet.

• Ground cloves — Just a whisper. Too much and things feel like November holidays.

• Salt pork (or bacon) — Brings smoky depth. Don’t skip unless absolutely necessary.

• Onion — The steady friend that ties everything together.

Nothing fancy, but together they do something magical.

How To Make Slow Cooker Boston Baked Beans?

Making Slow Cooker Boston Baked Beans is more about patience and layers than cooking wizardry.

Step 1 — Soak beans

Soak overnight if you’re a planner. If you’re more of a “last minute” human (hi), you can quick-soak by boiling and resting an hour. This makes the beans behave better later — nobody likes a crunchy baked bean.

Step 2 — Make the liquid gold

Molasses, brown sugar, mustard, cloves + hot water. It looks like a potion, and honestly, it kinda is.

Step 3 — Layer it like you mean it

Salt pork at the bottom — the fatty pieces love the heat. Then half the beans, then onion, then more beans, finishing with the pork. It’s like building a bean lasagna.

Step 4 — Slow cook

Pour that dark molasses mixture over everything so the beans are just covered. Slow cook for 8 hours on low. Yes, it’s slow — that’s literally the point. Check sometimes — if things look dry, add water. Stirring isn’t really a thing here; they’re fine doing their thing.

Step 5 — Taste + rest

Once the beans are tender, check salt — sometimes the pork adds enough. And honestly… they’re even better the next day. I know I keep saying that, but it’s one of those foods that improves overnight, like leftover Thanksgiving stuffing.

Serve warm, ideally with Boston brown bread or something bready to mop up sauce.

Storage Options:

They last great in the fridge for about 4–5 days, and the flavor deepens. Stir in a splash of water when reheating because they thicken like crazy.

Freezer? Yup. Store up to 3 months. Thaw overnight in the fridge, then gently reheat.

Variations and Substitutions:

There’s room for personality here:

• Bacon instead of salt pork — definitely more smoky

• Kidney beans — firmer bite

• Maple syrup — extra New England energy

• Add smoked paprika — kinda like campfire beans

• Onions chopped tiny for picky people

Sometimes I throw in extra Dijon when I’m feeling feisty.

What to Serve with Slow Cooker Boston Baked Beans?

These Slow Cooker Boston Baked Beans are best friends with:

• Boston brown bread

• Hot dogs (classic, slightly nostalgic)

• Burgers

• Sausage

• Barbecue ribs

• Cornbread

• Coleslaw

Basically, if you’d eat it at a cookout or cozy family dinner, you’re set.

Frequently Asked Questions:

Do I have to soak them?
I mean… kind of. They cook more evenly and faster.

Can I use canned beans?
Technically yes, but they’ll get mushy. Dry beans are the real deal here.

Can I swap molasses?
Maple syrup works — just different personality.

If you make these Slow Cooker Boston Baked Beans, tell me what you served them with — brown bread? A grilled sausage situation? Something untraditional like roasted salmon? (Honestly, I’m curious now.)

Keep the Flavor Coming – Try These:

Taco Bell Mexican pizza

Slow Cooker Ravioli Lasagna Recipe

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Slow Cooker Boston Baked Beans

Prep Time 8 hours hrs

Total Time 8 hours hrs

Slow Cooker Boston Baked Beans simmer gently with molasses, brown sugar, mustard, and salt pork for a rich, traditional New England dish that delivers deep flavor with minimal effort.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 1 lb 2–2 1/4 cups dry white beans navy or Great Northern; kidney beans optional
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3 –4 tbsp Dijon mustard
• 1/8 tsp ground cloves
• 3 cups hot water
• 1/2 lb salt pork or substitute bacon cut into 1/2–1 inch pieces
• 1 medium onion about 1 1/2 cups, chopped

Cook ModePrevent your screen from going dark

Instructions

 

Soak the Beans

1. Place the beans in a large pot and cover with approximately 2 inches of water. Soak overnight, then drain.
2. Alternative: Bring beans covered with 2 inches of water to a boil, remove from heat, and allow to soak for 1 hour. Drain.

Prepare the Molasses Mixture

1. In a mixing bowl, whisk together the molasses, brown sugar, Dijon mustard, and ground cloves with 3 cups of hot water until well combined.

Layer Ingredients in the Slow Cooker

1. Line the bottom of the slow cooker with half of the salt pork, choosing the fattier pieces first. Add half of the drained beans, followed by all the chopped onions. Top with the remaining beans and the remaining salt pork.

Add Liquid

1. Pour the molasses mixture over the layered beans until just covered.

Slow Cook

1. Cover and cook on the LOW setting for approximately 8 hours, or until the beans are tender.
2. Check occasionally; if liquid evaporates below bean level, add water as needed.
3. Taste and add salt as necessary.
4. Note: Fresh beans may cook faster than older beans. Cooking time may vary.

Serve

1. Serve warm. For best flavor, allow beans to rest and be reheated the following day.

Notes

To ensure this recipe is gluten-free:

• Verify the Dijon mustard is labeled gluten-free.
• Confirm packaged salt pork or bacon does not contain gluten-based additives.

All other ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/