Campsite barbecue baked beans with bacon and grilled toast

Make your next camping trip delicious with this homemade baked beans recipe. Whipped up on the barbecue and served with bread toasted on the grill, this recipe makes it easy to nail eating outdoors

By Sophie Gray
  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
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  • 5 rashers streaky bacon, chopped
  • 1/2 cup store-bought barbecue sauce
  • 1 cup store-bought tomato sauce or ketchup
  • 1 tablespoon molasses
  • 1 teaspoon wholegrain mustard
  • 400 gram canned low-sugar baked beans
  • 400 gram canned kidney beans, drained, rinsed
  • 400 gram canned butter beans or cannellini beans, drained, rinsed
  • 1 tablespoon garlic-infused olive oil
  • 1 capsicum, chopped
  • 1 onion, chopped
  • salt, to taste
  • bread, to serve (optional)


  • 1
    Preheat the grill to high. Place a heavy-based frying pan or skillet on the grill to heat. When hot, reduce the heat to medium and cook the bacon until almost crisp.
  • 2
    In a bowl combine sauces, molasses, mustard and all the beans. Set aside.
  • 3
    Add oil to pan, then add capsicum and onion and cook until tender. Stir in beans and sauce, add salt to taste and simmer uncovered for around 25 minutes, stirring frequently until slightly thickened and beginning to caramelise around edges.
  • 4
    Serve beans on thick slices of bread toasted on the grill.


  • You can use any mix of canned beans, even a three-bean one. Use ½ red and ½ yellow capsicum for colour. Tomato and barbecue sauce are quite sweet, but low sugar options are available. - If you like a little heat, you could swap the can of baked beans in sauce for a can of hot chilli beans in sauce. PER SERVE Energy 341kcal, 1426kj • Protein 21g • Total Fat 9g • Saturated Fat 3g • Carbohydrate 38g • Sugars 17g • Fibre 13g • Sodium 1299mg