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Campfire Baked Beans

Campfire baked beans made in a Dutch oven with smoky, BBQ-sauced bacon and a thick, bubbling finish. The beans simmer uncovered until they turn glossy and hearty—ideal for outdoor cooking on a campfire grate.
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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 slices bacon Cooked and crumbled.
BBQ sauce mixture
  • 1 cup BBQ sauce
  • 0.25 cup brown sugar
  • 0.25 cup ketchup
  • 1 count onion Diced.
  • 1 tbsp mustard
  • 1 tsp Worcestershire sauce

Equipment

  • 1 Dutch oven

Method
 

Mix and simmer
  1. Combine baked beans, bacon, BBQ sauce, brown sugar, ketchup, onion, mustard, and Worcestershire sauce in a Dutch oven.
  2. Place the Dutch oven over the campfire and bring the mixture to a simmer, looking for steady bubbling around the edges.
  3. Cook uncovered for 25-30 minutes, stirring occasionally with a wooden spoon, until the beans are thickened and actively bubbly.
Serve
  1. Serve hot as a side dish, spooning out the thick, bubbling campfire beans.

Notes

For the thickest campfire beans, keep the heat at a steady simmer rather than a hard boil; stir often during the last 10 minutes so the sauce reduces and coats the beans. Store leftovers in the refrigerator up to 4 days; reheat on a stovetop or over a low campfire until hot. Freezing is yes for up to 2 months—thaw overnight and rewarm gently. For a lighter option, use turkey bacon and slightly reduce BBQ sauce to keep the texture thick without extra fat.