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Campfire Baked Beans

Campfire baked beans simmered in a Dutch oven until thickened and bubbly, with smoky bacon crumbles and a sweet-tangy BBQ sauce glaze. This outdoor cooking side is easy to stir over the fire and comes out rich, hearty, 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
Ingredients Equipment Method Notes

Ingredients
  

Baked beans
  • 2 can (28 oz) baked beans Use canned baked beans.
  • 6 bacon Cooked and crumbled.
  • 1 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
  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 until evenly combined.
Simmer over the campfire
  1. Set the Dutch oven on the campfire grate and bring the mixture to a simmer with occasional stirring using a wooden spoon.
  2. Reduce to a steady simmer and cook uncovered for 25-30 minutes, stirring occasionally, until the beans are thickened and actively bubbling.
Serve
  1. Serve hot as a side dish, spooning the bubbling beans straight from the pot.

Notes

For the thickest campfire baked beans, keep the heat at a steady simmer (not a hard boil) and stir every 5-7 minutes so the sauce reduces evenly. Refrigerate leftovers in a covered container up to 4 days; reheat on the stove until hot and bubbly. Freezing is not recommended because canned baked beans can soften and lose some texture after thawing. If you prefer, swap bacon for smoked turkey bacon for a lighter version without changing the simmer time.