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Campfire Baked Beans

Campfire baked beans with smoky bacon are simmered in a Dutch oven until thickened and bubbly, just like an outdoor cooking pot at the campsite. This stovetop-to-campfire style BBQ beans recipe turns canned baked beans into a rich, glossy side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

baked beans
  • 2 can (28 oz) baked beans
bacon
  • 6 slice bacon Cooked and crumbled
BBQ sauce
  • 1 cup BBQ sauce
brown sugar
  • 0.25 cup brown sugar
ketchup
  • 0.25 cup ketchup
onion
  • 1 onion Diced
mustard
  • 1 tbsp mustard
Worcestershire sauce
  • 1 tsp Worcestershire sauce

Equipment

  • 1 Dutch oven

Method
 

Combine
  1. Add the baked beans, bacon, BBQ sauce, brown sugar, ketchup, onion, mustard, and Worcestershire sauce to a Dutch oven and stir to combine evenly. Keep the mixture well mixed so the sauce clings to the beans.
Simmer on the campfire
  1. Place the Dutch oven over a campfire grate and bring the beans to a simmer, watching for steady bubbling around the edges. Adjust the heat to maintain a gentle simmer rather than a rolling boil.
  2. Simmer uncovered for 25-30 minutes, stirring occasionally, until the beans look thicker and bubble actively in the pot. Keep the surface glossy and bubbly as the sauce reduces.
Serve
  1. Serve the campfire baked beans hot as a side dish straight from the pot. Spoon a little sauce over the beans so every bite is coated.

Notes

Pro tip: keep the fire at a steady simmer by moving the Dutch oven closer or farther from the coals, so the sauce thickens without scorching. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently until hot. Freeze yes—portion into containers and freeze up to 2 months, thaw overnight and rewarm. For a lighter option, use turkey bacon or reduce the bacon to 3 slices.