Campfire Baked Beans with Brown Sugar and Bacon

How to Make Campfire Baked Beans with Brown Sugar and Bacon

1. 1

   Step 1: Render the bacon and soften the onion

   Heat a heavy 3–4 quart pot or Dutch oven over medium heat. Cut the bacon into 1/2-inch pieces and cook, stirring occasionally, until the fat renders and the bacon is mostly crisp, about 6–8 minutes; add the chopped onion and cook until softened and translucent, 4–5 minutes—I like the sweet edge that softened onion gives these beans.

   For this step

   • 8 ozStreaky bacon (pancetta or slab bacon also work)
   • 1 mediumYellow onion, medium, finely chopped
   
2. 2

   Step 2: Add sweet and savory sauces plus the beans

   Lower the heat and stir in the brown sugar, molasses, ketchup, Dijon, apple cider vinegar, and Worcestershire sauce until the sugars dissolve and everything is glossy. Add the canned beans (you can include some of the canning liquid for a saucier pot or drain for a thicker finish), gently fold to combine, and bring to a gentle simmer.

   For this step

   • 1/3 cupPacked brown sugar
   • 2 tbspMolasses
   • 1/2 cupKetchup
   • 1 tbspDijon mustard
   • 1 tbspApple cider vinegar
   • 1 tbspWorcestershire sauce
   • 3 15 oz cansCanned navy beans (15 oz cans), undrained or drained per preference
   
3. 3

   Step 3: Simmer and season

   Turn the heat down to low and let the beans simmer very gently, uncovered, for 30–40 minutes, stirring every 8–10 minutes so they don’t stick. Taste halfway through and season with kosher salt and freshly ground black pepper to balance the sweetness and acidity—trust your taste here; I usually add a pinch more vinegar if it’s too sweet.

   For this step

   • 1 tsp salt + 1/2 tsp pepper (to taste)Kosher salt and freshly ground black pepper
   
4. 4

   Step 4: Reduce to desired thickness

   If the sauce is thin, increase the heat to medium and cook, stirring constantly, until the liquid thickens and coats the back of a spoon, about 8–12 additional minutes. For a silkier texture, mash a few beans against the side of the pot to release starches—this helps the sauce cling without adding thickeners.
   
5. 5

   Step 5: Optional campfire or grill finish

   For an extra smoky edge bring the pot to a medium flame on a camp stove or transfer to a cast-iron pan and place over hot coals or a grill for 8–10 minutes to pick up charred flavor; I love doing this when we’re outdoors. If staying indoors, a quick broil in an oven-safe skillet for 3–4 minutes gives a similarly caramelized top—watch closely so it doesn’t burn.
   
6. 6

   Step 6: Make-ahead, store and reheat tips

   These beans keep beautifully—cool completely, then refrigerate in an airtight container for up to 4 days or freeze for 2–3 months; flavors deepen after resting, which is why I call them a make-ahead must. Reheat gently over low heat with a splash of water or reserved bean liquid to loosen, or warm on the grill for 10–12 minutes until bubbly and hot.
   

1. Heat a heavy 3–4 quart pot or Dutch oven over medium heat. Cut the bacon into 1/2-inch pieces and cook, stirring occasionally, until the fat renders and the bacon is mostly crisp, about 6–8 minutes; add the chopped onion and cook until softened and translucent, 4–5 minutes—I like the sweet edge that softened onion gives these beans.
2. Lower the heat and stir in the brown sugar, molasses, ketchup, Dijon, apple cider vinegar, and Worcestershire sauce until the sugars dissolve and everything is glossy. Add the canned beans (you can include some of the canning liquid for a saucier pot or drain for a thicker finish), gently fold to combine, and bring to a gentle simmer.
3. Turn the heat down to low and let the beans simmer very gently, uncovered, for 30–40 minutes, stirring every 8–10 minutes so they don’t stick. Taste halfway through and season with kosher salt and freshly ground black pepper to balance the sweetness and acidity—trust your taste here; I usually add a pinch more vinegar if it’s too sweet.
4. If the sauce is thin, increase the heat to medium and cook, stirring constantly, until the liquid thickens and coats the back of a spoon, about 8–12 additional minutes. For a silkier texture, mash a few beans against the side of the pot to release starches—this helps the sauce cling without adding thickeners.
5. For an extra smoky edge bring the pot to a medium flame on a camp stove or transfer to a cast-iron pan and place over hot coals or a grill for 8–10 minutes to pick up charred flavor; I love doing this when we’re outdoors. If staying indoors, a quick broil in an oven-safe skillet for 3–4 minutes gives a similarly caramelized top—watch closely so it doesn’t burn.
6. These beans keep beautifully—cool completely, then refrigerate in an airtight container for up to 4 days or freeze for 2–3 months; flavors deepen after resting, which is why I call them a make-ahead must. Reheat gently over low heat with a splash of water or reserved bean liquid to loosen, or warm on the grill for 10–12 minutes until bubbly and hot.