My vegan Boston baked beans are smoky, rich and exploding with flavor, thanks to molasses, rosemary and vegan barbecue sauce. Serve these at your next cookout and get rave reviews!
My recipe for Boston baked beans, an American classic to enjoy at summer cookouts and on cool winter nights, is vegan, of course. But it is so flavorful, you might choose it over the original even if you aren't strictly plant-based.
Boston baked beans is a historic dish of slow-cooked white beans simmered with onions, garlic, molasses, mustard and salt pork. Slow cooking results in a deeply and richly flavored sauce with tender beans that hold their shape.
What sets Boston baked beans apart from the smorgasbord of American baked beans, which includes southern baked beans, barbecue baked beans and maple baked beans, is the use of molasses.
During colonial times Boston was a major hub for processing and distributing molasses. This rich, gooey, dark syrup was easily available and because it was considered an "essential" (largely used to produce rum) it wasn't subject to British taxes. Boston became so well-known for its baked beans, in fact, it quickly earned the sobriquet of "beantown."
Today, Boston baked beans are no longer easy to come by in Boston itself, by some accounts. But something so delicious - and nourishing - is surely worth preserving, especially when you can so easily make it at home. My vegan version may not adhere faithfully to history, but it's healthier and just as delicious. Try it - you'll be back for more!
Making Boston baked beans vegan
Recipes for Boston baked beans usually contain salt pork or bacon but for my vegan recipe we replace the animal products with plant-based ingredients that create deep, smoky, rich flavor. This includes smoky herbs like rosemary and sage and my homemade vegan barbecue sauce, which adds lots of umami. This is an easy, pantry friendly and beginner friendly recipe and I, for one, love that only 15 minutes of the cooking time is actually hands-on. The beans are delicious when they come out of the oven - crusty on top and deeply, intensely flavored.
Recipe card
Vegan Boston Baked Beans
Ingredients
- 1½ cups dried navy beans (or three 15-oz cans. You can use any white beans, including great northern beans or cannellini beans. Strain the beans before use)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 large onion (finely chopped)
- 3 large cloves garlic (minced)
- ½ tablespoon fresh sage (finely chopped, or ½ teaspoon dried sage)
- 1 tablespoon fresh rosemary (finely chopped, or ½ teaspoon dried rosemary)
- 2 tablespoon molasses
- ¼ cup vegan barbecue sauce
- 2 teaspoon dijon mustard
- 4 cups vegetable stock (or mushroom stock. If you have liquid left in after cooking dried beans you can use that as well).
- Salt and ground black pepper to taste
Instructions
- If using canned beans, skip to the next step. For dried beans, cook the beans until they are tender but not falling apart. I cooked 1 cup dried navy beans with 3 cups water in the Instant Pot on high pressure for 20 minutes. Strain the beans and reserve the cooking liquid.
- Preheat the oven to 325 degrees.
- In a Dutch oven or a 10-inch cast-iron skillet, heat the oil over medium-low. Add the onions and garlic with a pinch of salt and the sugar.Â
- Cook the onions over medium heat, stirring frequently, until they have caramelized and are soft and brown.
- Stir in the strained beans, sage and rosemary.
- Add the molasses, barbecue sauce and mustard to the beans. Mix well.
- Add the vegetable stocks or bean cooking liquid to the pot - you need a total of four cups. Mix and bring to a boil. Check seasoning and add salt and pepper as needed.
- If using an oven-safe Dutch oven or cast-iron skillet you can transfer the beans to the oven directly. If not, pour the beans and all liquid carefully into a 3-quart baking dish.
- Bake the beans, uncovered, for three hours. I like giving the beans a stir a couple of times during the last hour of cooking to make sure everything bakes evenly.
Nutrition Information
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Vegan Boston Baked Beans FAQs
Barbecue sauce, which contains ingredients like tomato paste, sugar, vinegar and paprika, adds layers of flavor and also reduces the number of ingredients in the recipe, simplifying it.
Of course. My homemade bbq sauce is delicious but you can just use a store-bought sauce for this dish. Many varieties of barbecue sauce on the market are vegan. Read the labels to ensure you buy one that has the least amount of highly processed ingredients, like high fructose corn syrup, and preservatives.
Cut down baking time to 2 ½ hours.
The rich, smoky, sweet and savory flavor of Boston baked beans pairs nicely with vegan steaks and veggie burgers. You can also serve these with wholegrain bread or cornbread. Serve a vegan potato salad on the side.
These beans taste even better the next day. Store leftovers in the fridge for up to three days. Freeze the beans in a freezer-safe container for up to four days. Reheat in a 350-degree F/180-degree C oven or in the microwave until warmed through.
First published July 4, 2017. Updated and re-published on July 3, 2025,
Fred says
Out to hunt for lavender ... what's the odds on St Nicholas Day to find fresh herbal lavender? Is there a substitute or ok to skip?
+Peace!
Vaishali says
Hi Fred! Ok to use dry rosemary or sage instead. Or use dry lavender, which would work too. I'd start with about half a teaspoon and add more if needed.
Karen Watkins says
I'm so glad to see your recipe for baked beans. I used to make it as a young married person years ago. Its been such a long time since I've made it. I'm glad you designed this recipe so I can be certain to make a good batch after so many years. It is a quintessential summer dish to eat hot or cold. Thank you!
Leanne says
Firstly, Thank you.
I’ve always loved boston baked beans but my husband has always hated them. I’ve had this recipe for quite awhile but didn’t think he’d enjoy them. I finally made them yesterday, exactly as you have directed in your recipe. HE LOVED THEM. I didn’t have fresh lavender but did have culinary dried lavender and it worked great. Thank you for your great recipe.
Vaishali says
Hi Leanne, so happy to hear!
Ed Everett says
Just made this, and it’s great. Did not have lavender, but will get some again and try it next time. Also, didn’t have barbecue sauce, but had some neglected blackening spice so I used 1/2 tsp or so in place of that. I needed to add a lot of bean cooking water over the 3 hours of baking.
My wife is the measurer in the house; I just wing things too much and go by eye. She was impresssed with how it turned out, and so am I. Thanks!
Vaishali says
Hi Ed, so happy you guys loved it!
Eunice says
What types of lavender are edible? I didn't realize you could eat them!
Vaishali says
Hi Eunice, there are several varieties of edible lavender-- make sure you buy it in the herb section of your grocery, or when you pick up at the nursery. I have a plant at home that's a few years old and I am not certain of the variety, but here's an article that could be helpful:
Amy says
This vegan version of baked beans looks perfect-- I have to try these. And can't agree more with what you say about the state we're in today. We are strong enough to withstand any assault on our democracy. Happy Fourth of July to you.
Vaishali says
Thanks, Amy, and a happy Fourth!