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Campfire Baked Beans

Campfire baked beans simmered in a Dutch oven until thickened and bubbly. Loaded with crumbled bacon and a tangy BBQ sauce-ketchup glaze for classic outdoor cooking flavor.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Baked beans
  • 2 can (28 oz) baked beans Use canned baked beans.
Bacon
  • 6 slices bacon Cooked and crumbled.
Sauce and seasonings
  • 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 ingredients
  1. Combine baked beans, crumbled bacon, BBQ sauce, brown sugar, ketchup, diced onion, mustard, and Worcestershire sauce in a Dutch oven or large pot.
Campfire simmer
  1. Place the Dutch oven on the campfire and bring the mixture to a simmer, with steady bubbling around the edges.
  2. Cook uncovered for 25-30 minutes, stirring occasionally, until the beans are thickened and bubbling throughout.
Serve
  1. Serve hot as a side dish.

Notes

For best texture, stir every 5-7 minutes once it starts bubbling so the sauce thickens evenly and doesn’t scorch. Refrigerate leftovers in a covered container for up to 4 days; reheat on low until hot and saucy. Freezing works for up to 2 months—thaw overnight in the fridge and rewarm gently. For a slightly lighter option, use turkey bacon and reduced-sugar BBQ sauce.