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Campfire Baked Beans

Campfire baked beans made in a Dutch oven for thick, bubbly BBQ-style flavor. Bacon adds smoky richness while the beans simmer uncovered until they turn glossy and spoon-thick.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

baked beans
  • 2 can (28 oz) baked beans
bacon
  • 6 bacon Cooked and crumbled
BBQ sauce
  • 1 cup BBQ sauce Use 1/2 cup
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
 

Mix in the Dutch oven
  1. Add baked beans, bacon, BBQ sauce, brown sugar, ketchup, onion, mustard, and Worcestershire sauce to a Dutch oven and stir to combine. The mixture should look evenly tinted and well distributed with onion bits.
Simmer over the campfire
  1. Place the Dutch oven over a campfire and bring the beans to a simmer. You should see gentle bubbles around the edges as the surface starts to move.
  2. Cook uncovered for 25-30 minutes, stirring occasionally, until thickened and bubbly. Look for a glossy, spoon-coating texture with active bubbling throughout.
Serve
  1. Serve hot as a side dish right from the Dutch oven. The beans should hold together on a spoon instead of looking watery.

Notes

Pro tip: Keep the heat at a steady simmer (not a rolling boil) so the beans thicken without scorching the sugars. Store leftovers in the fridge up to 4 days; reheat in a pot over medium-low until bubbling. Freeze yes—cool completely first, then freeze up to 2 months and thaw in the fridge. For a lighter swap, use turkey bacon instead of bacon to reduce fat while keeping the smoky note.