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Campfire Baked Beans

Campfire baked beans are simmered in a Dutch oven until thickened and bubbly, with smoky bacon crumbles and a tangy BBQ sauce. This camping-side method is stovetop-simple and delivers that pot-on-the-grate bubbling look.
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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: 285
Ingredients Equipment Method Notes

Ingredients
  

Baked bean base
  • 2 can (28 oz) baked beans Use canned baked beans, not dried.
  • 6 bacon Cook and crumble first.
  • 0.5 cup BBQ sauce
  • 0.25 cup brown sugar
  • 0.25 cup ketchup
  • 1 onion Dice fine so it softens during simmering.
  • 1 tbsp mustard
  • 1 tsp Worcestershire sauce

Equipment

  • 1 Dutch oven

Method
 

Combine and simmer
  1. Add the baked beans, crumbled bacon, BBQ sauce, brown sugar, ketchup, diced onion, mustard, and Worcestershire sauce to a Dutch oven or large pot and stir to combine.
  2. Place the pot over a campfire and bring the mixture to a steady simmer, with active bubbling visible around the edges.
  3. Cook uncovered for 25-30 minutes, stirring occasionally, until the beans are thickened and visibly bubbly throughout.
Serve
  1. Ladle the campfire baked beans into bowls and serve hot as a side dish with the bubbling texture intact.

Notes

Pro tip: Dice the onion small so it softens fully during the 25-30 minute uncovered simmer. Refrigerate leftovers in a sealed container for up to 4 days; reheat until hot and bubbly. Freezing is yes—freeze up to 2 months and thaw in the fridge before reheating. For a lighter option, use turkey bacon and a lower-sugar BBQ sauce if you want less sweetness while keeping the thick, BBQ-style glaze.