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Campfire Baked Beans

Campfire baked beans made in a Dutch oven for thick, bubbly BBQ-style beans with bacon. You’ll simmer everything until it reduces and clings to the beans for classic outdoor cooking flavor.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

baked beans
  • 2 can (28 oz) baked beans
bacon
  • 6 slice bacon cooked and crumbled
BBQ sauce
  • 0.5 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 or large pot and stir to combine until evenly coated.
Campfire simmer
  1. Place the Dutch oven over the campfire and bring to a simmer, keeping it at a steady bubbling level; use a wooden spoon to stir occasionally.
  2. Cook uncovered for 25-30 minutes at a gentle simmer, stirring occasionally, until the beans are thickened and visibly bubbly around the edges.
Serve
  1. Serve hot as a side dish once the sauce looks thick and glossy with active bubbling.

Notes

Pro tip: crumble the bacon before cooking if you want it to distribute quickly, and keep the simmer steady so the sauce thickens without burning. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove or over a low campfire. Freezing is yes—freeze up to 2 months and thaw overnight before reheating. For a lower-sugar option, reduce the brown sugar to 2 tbsp and add more BBQ sauce to keep the flavor balanced.