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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 tangy BBQ sauce finish. A camp-style BBQ beans side that’s easy to make outdoors over an open flame.
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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 Use canned beans; do not drain unless your label directs.
bacon
  • 6 slices bacon Cooked and crumbled.
BBQ sauce
  • 0.5 cup BBQ sauce
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
 

Combine and simmer
  1. Add baked beans, bacon, BBQ sauce, brown sugar, ketchup, onion, mustard, and Worcestershire sauce to a Dutch oven. Stir until the mixture looks evenly coated and no dry sugar pockets remain.
  2. Place the Dutch oven on the campfire grate and bring the beans to a simmer. Watch for active bubbling around the edges before you start timing.
  3. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and bubbly. Keep an eye out for a glossy, spoon-thick texture and steady bubbling across the surface.
  4. Spoon the campfire baked beans into a serving dish and serve hot as a side dish. The beans should hold their shape slightly when scooped.

Notes

For best texture, stir every 5-8 minutes so the sauce thickens evenly and doesn’t scorch on the bottom of the Dutch oven. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or over the campfire. Freezing is not recommended because canned beans can soften and lose some bite after thawing. For a simpler swap, use turkey bacon for a lighter option while keeping the same flavor profile.