Campfire Beans

Campfire beans are just the ticket to feed a hungry crew, even if you’re nowhere near a campground. Inspired by sweet, smoky baked beans, this recipe takes a southwestern spin, adding smoky seasonings, barbecue sauce and four kinds of beans. Then, it ups the ante even more by adding savory bacon, bratwurst and ground beef. The result? An extra-hearty one-pot dinner that doesn’t skimp on protein or flavor. While you can simmer this campfire recipe over an open flame, it will taste just as rustic and smoky after bubbling away in your oven on an ordinary weeknight. Serve it with cornbread to soak up every drop of the sweet, savory sauce.

Ingredients for Campfire Beans

• Barbecue sauce: Use your favorite barbecue sauce, whether it’s smoky or spicy, for the base.
• Ketchup: Bottled ketchup sweetens and thickens the sauce.
• Sugar and brown sugar: Both types of sugar add sweetness to the campfire beans, but brown sugar’s molasses flavor complements the smoky notes of the barbecue sauce.
• Spices: Nothing fancy here, just ground mustard, salt, pepper and chili powder to deliver a classic southwestern flavor that’s not too spicy.
• Ground beef: You can use a leaner type of ground beef without sacrificing flavor. Cook and drain the beef before adding it to the pot.
• Bacon: Cooked and crumbled bacon bits add savory, smoky deliciousness to every bite. Thin-cut bacon works best for crumbling; thicker bacon can be chewy in stewed beans.
• Bratwurst links: Savory, rich sliced bratwursts are a tasty counterpoint to the sweet sauce. A traditional bratwurst sausage includes ground pork (or sometimes veal or beef) and spices like coriander, marjoram, nutmeg and pepper. Other types of non-smoked sausage work too.
• Kidney beans: Dark, sweet and rich, kidney beans are a staple ingredient in many chili recipes. Use canned beans, and make sure to drain and rinse them well.
• Pork and beans: Adding pork to the pot may seem excessive, but pork and beef are a delicious combination. This is a super hearty stewed bean recipe—too much is never enough!
• Lima beans: Also known as butter beans, these mild-tasting white beans will take on any flavor.
• Chili beans: Stirring in a flavorful can of chili beans is a shortcut to extra seasonings.

Directions

Step 1: Stir up the sauce

Preheat the oven to 350°F. In a large bowl, combine the barbecue sauce, ketchup, granulated and brown sugars, ground mustard, salt, pepper and chili powder. Mix well.

Step 2: Add the meat and beans

Add the cooked, drained and crumbled beef and bacon to the bowl. Stir in the cooked, sliced bratwurst. Add the kidney beans, lima beans, pork and beans, and chili beans.

Step 3: Cook

Pour the mixture into a 2-quart baking dish. Bake, uncovered, for one hour or until heated through.

Campfire Bean Variations

• Swap sausages: Don’t love bratwurst? Use your favorite sausage instead, from spicy Italian to sweet basil. You can even buy precooked sausage to save on prep time.
• Change the beans: If you’re cooking from the pantry, you can use almost any canned bean here. Swap in any white bean (think cannellini or butter beans) for the lima beans, and feel free to use any dark bean, such as black beans, instead of the kidney beans.
• Spice things up: If you’re a heat lover, add a generous dash of hot sauce, a small can of fire-roasted tomatoes, or a pinch of cayenne pepper or red pepper flakes.
• Double it: This recipe easily scales up or down. Double it to serve a hungry crowd or scale it back if cooking for only a few people.

How to Store Campfire Beans

Leftover campfire baked beans can be stored in the refrigerator. You can keep them in the baking dish or transfer them to an airtight container. Once they’ve cooled completely, cover them tightly with storage wrap or foil.

How long do campfire beans last?

Campfire beans last for three to four days in the refrigerator.

How should you reheat campfire beans?

Reheat campfire beans in the microwave or on the stovetop. To microwave, transfer the beans to a microwave-safe bowl, add a tablespoon of water and cover. Heat on high until steaming, stirring once or twice midway through. To heat on the stovetop, put the campfire beans recipe in a pot, stir in a spoonful of water and heat over medium, stirring often, until steaming hot.

Campfire Bean Tips

Can you make campfire baked beans on the stovetop?

Yes, you can absolutely cook a campfire beans recipe on the stove. In Step 3, simply transfer the bean mixture to a heavy-bottomed pot, like a Dutch oven, to cook the beans gradually without scorching the bottom. Cook over medium heat, stirring occasionally, until the ingredients gently bubble and heat throughout. You can even cook the ground beef and bratwurst in the same pot before adding the bean mixture, just be sure to remove the meat and drain any excess fat or moisture from the pot first.

How do you make campfire beans on a grill or over a fire?

Campfire is in the name, and you can make campfire beans while camping. If you’re grilling, cook the beans in a pot on the burner. If cooking over a fire, transfer the beans to a fire-safe cooking vessel, such as a cast-iron Dutch oven. Place the pot in the coals or hang it over the fire. Heat for 30 minutes or until hot. Take extra care when removing the pot, as it will be extremely hot and heavy.

How do you make campfire beans in a slow cooker?

You can also make campfire beans in the slow cooker! In Step 3, transfer the beans to a small slow cooker. Heat them on high for two to three hours, or until the beans are hot.