Fireside Baked Beans

Thick-sliced bacon, ground beef, and a blend of beans are cooked together with brown sugar, ketchup, and spices in a cast-iron Dutch oven over a campfire. This hearty, flavorful dish is ideal for camping or outdoor entertaining and brings comfort and smoky flavor to any meal.

Recipe Information

Total Time:

Yield:

6 to 8 servings

Ingredients

1 pound thick-sliced Applewood-smoked bacon, cut into 2-inch pieces

1 pound 80% lean ground beef

1 large sweet onion, finely chopped

1 (28-ounce) can pork & beans in tomato sauce

2 (16-ounce) cans butter beans, drained and rinsed

2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

½ cup packed dark brown sugar

½ cup ketchup

1 tablespoon stone-ground mustard

1 tablespoon Worcestershire sauce

3 fresh bay leaves

1 teaspoon kosher salt

1 teaspoon ground black pepper

Directions

Prepare a campfire for direct cooking over medium-hot coals (375°F). Place grill grate on rocks or logs over coals.
Place a large cast-iron Dutch oven with flat bottom on the grill grate. Add bacon; cook until crisp. Using a slotted spoon, transfer bacon to a large plate lined with paper towels; reserve 2 tablespoons bacon drippings in Dutch oven.
Adjust coal temperature to medium (350°F). Add ground beef and onion to the Dutch oven; cook until meat is browned, stirring occasionally to break into large crumbles. Stir in bacon, pork & beans, butter and kidney beans, brown sugar, ketchup, mustard, Worcestershire sauce, bay leaves, salt and black pepper. Cook, uncovered, for 20 to 25 minutes or until heated through, stirring occasionally. Remove and discard bay leaves before serving.