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Campfire Baked Beans

Campfire baked beans are simmered in a Dutch oven until thick, bubbly, and spoon-coating, with smoky bacon and a tangy BBQ sauce finish. This camping side dish is made outdoors for easy outdoor cooking and bold classic BBQ beans 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Campfire Baked Beans
  • 2 can (28 oz) baked beans Use canned baked beans.
  • 6 bacon Cooked and crumbled.
  • 1 /2 cup BBQ sauce
  • 0.25 cup brown sugar
  • 0.25 cup ketchup
  • 1 onion Diced.
  • 1 tbsp mustard
  • 1 tsp Worcestershire sauce

Equipment

  • 1 Dutch oven

Method
 

Combine and simmer
  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 mixed. Bring the mixture to a simmer over the campfire grate.
  2. Cook the beans uncovered at a steady simmer for 25 to 30 minutes, stirring occasionally, until thickened and bubbly. Keep the surface actively bubbling so the sauce reduces and clings to the beans.
Serve
  1. Spoon the campfire baked beans into bowls while hot and serve immediately as a side dish. The beans should look glossy and cohesive with visible bacon flecks.

Notes

For the best texture, keep the campfire at a steady simmer rather than a hard boil so the beans thicken without scorching. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or over low heat until hot and bubbly. Freezing is yes—freeze in an airtight container up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use turkey bacon and reduce the BBQ sauce to 1/3 cup to lower fat and sugar while keeping the same smoky-sweet profile.