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Campfire Baked Beans

Campfire baked beans made in a Dutch oven with bacon for a thick, bubbly BBQ-style side. Simmer uncovered over the fire until the sauce reduces and clings to the beans.
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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 base
  • 2 can (28 oz) baked beans
  • 6 slices bacon Cooked and crumbled
  • 0.5 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.
  2. Set the Dutch oven over the campfire and bring the mixture to a steady simmer with active bubbling around the edges.
  3. Cook uncovered for 25-30 minutes, stirring occasionally, until the beans are thickened and bubbly across the surface.
Serve
  1. Spoon the campfire baked beans into serving dishes and serve hot as a side dish with bubbling texture still visible.

Notes

For extra campfire texture, stir every 5-7 minutes so the sauce thickens evenly instead of scorching on the bottom. Refrigerate leftovers in a covered container for up to 4 days; reheat in a pot over medium-low heat until hot and bubbly. Freezing is not recommended because the beans can lose their creamy bite after thawing. For a lower-sodium option, use reduced-sodium BBQ sauce and Worcestershire sauce (check labels) while keeping the same cook time.