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Campfire Baked Beans

Campfire baked beans simmered in a Dutch oven until thickened and bubbly. Bacon adds smoky, savory bites while BBQ sauce and brown sugar create a classic sweet-tangy BBQ finish.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

baked beans
  • 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). Stir until the mixture looks evenly combined and glossy.
  2. Set the Dutch oven over the campfire and bring the mixture to a simmer, with small bubbles breaking at the surface. Keep the heat steady so it simmers rather than boils.
  3. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and actively bubbly. Aim for a rolling bubble ring around the edges and a heavier, spoon-coating texture.
Serve
  1. Spoon the campfire baked beans into serving bowls while hot, showing visible thick sauce clinging to the beans. Serve immediately as a side dish.

Notes

For best thickness, stir every 8-10 minutes so the sauce reduces evenly. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove until bubbling. Freezing is not recommended because BBQ sauce can separate when thawed. Dietary swap: use turkey bacon or omit bacon and add 1-2 tsp smoked paprika for a similar smoky flavor.