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A Dutch oven filled with baked beans on a campfire grate.

Dutch Oven Baked Beans

Made with canned navy beans, bacon, onion, and a sweet and tangy sauce, this hearty crowd-pleasing dish will keep all of your campers happy.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 374 kcal

Equipment

Ingredients
  

  • 8 ounces bacon sliced into thin strips
  • 1 medium onion diced
  • Three (15-ounce) cans navy beans drained and rinsed
  • ½ cup ketchup
  • ⅓ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon mustard powder
  • Pinch cayenne pepper optional
  • 2 to 4 cups water
  • Salt and freshly ground black pepper

Instructions
 

  • Prepare a campfire and let it burn down to a bed of hot coals.
  • Set a large (5 to 7 quarts) cast iron Dutch oven over the fire. You can place the Dutch oven directly in the coals, or set it on a grate above the heat. I find having it elevated easier for replacing the coals underneath.
  • Add the bacon and cook until most of the fat is rendered and the bacon is mostly cooked, but not crispy, about 20 minutes.
  • Stir in the onion and cook until softened, 10 to 15 minutes.
  • Add the beans, ketchup, brown sugar, apple cider vinegar, maple syrup, mustard powder, and cayenne, if using, and mix well. Pour in enough water to just cover the beans.
  • Cover the Dutch oven and bring the beans to a simmer. Cook, covered, stirring occasionally, and replacing the coals as needed, until the sauce is thickened and the beans are tender, about 1 ½ hours. If the beans begin to look dry or start sticking while cooking, pour in extra water. You want them to be in a thick sauce.
  • Season to taste with salt and pepper before serving.

Notes

  • Cooking time--Cooking time will vary depending on how hot your fire is and how close your pot is to the heat. My times were based on using very hot coals with the pot set on a grate about 8 inches above the heat.
  • Get ahead--Drain and rinse your beans before heading out on your camping trip. Store them in a sealed container in your cooler for up to 2 days before cooking.
  • Storage--Leftover beans can be stored in a sealed container in the fridge or cooler for up to 3 days or frozen for longer storage. Reheat gently over low heat.

Nutrition

Serving: 1portionCalories: 374kcalCarbohydrates: 53gProtein: 21gFat: 9gCholesterol: 21mgSodium: 617mgFiber: 15gSugar: 16g
Keyword baked beans, campfire beans, camping side dishes, dutch oven cooking
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