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Judy John

Campfire Cowboy Baked Beans Recipe

Campfire cowboy baked beans cook low and slow with smoky flavor, tender beans, and a glossy sweet sauce. Perfect for cookouts, camping, or backyard evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 308
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 3 15-oz cans pinto beans drained
  • 2 15-oz cans kidney beans drained
Campfire Sauce
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 2 tbsp molasses
  • 1 tbsp yellow mustard
  • 1 medium onion diced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup water as needed

Equipment

  • Mixing Bowl
  • Dutch Oven
  • Campfire Grill Grate
  • Long Spoon
  • Knife
  • Measuring Cups
  • Can Opener
  • Freezer
  • Tray
  • Heat Gloves

Method
 

  1. Build a steady medium campfire and place a grill grate over the coals.
  2. Set Dutch oven on grate and cook onion for 5 minutes until softened.
  3. Stir in barbecue sauce, ketchup, brown sugar, molasses, mustard, paprika, pepper, and water.
  4. Add drained beans and fold gently to coat evenly.
  5. Cover pot and simmer 60 minutes, stirring every 15 minutes to prevent sticking.
  6. Uncover and cook 20 to 30 minutes more until sauce thickens and looks glossy.
  7. Move pot away from direct heat if bubbling becomes aggressive.
  8. Rest 10 minutes, then serve warm.

Notes

For softer beans, add a splash of water and keep covered longer. For crispier edges, uncover near stronger heat briefly. Freeze cooled portions up to 2 months. Stir gently during assembly to keep beans whole. Add bacon, jalapeno, or maple for flavor changes. Refrigerate leftovers up to 5 days.