Ever since I was a little girl I’ve always enjoyed a humble breakfast of baked beans on toast. It’s a healthy way to start your day and it’s packed full of protein.
I developed this gourmet baked beans recipe over the coals in my camp oven but you can easily replicate this dish at home.

Baked beans in camp oven.



Serves 4


  1. Over coals preheat a camp oven to low heat (or your oven to 160°C).  Add 2 tablespoons of  chilli olive oil, garlic, onion and paprika to your camp oven (or a shallow oven proof pan if using conventional oven). Cook for 10 – 15 minutes or until soft and sticky, stirring regularly.
  2. Add the caramelised balsamic vinegar, beans, fresh and tinned tomatoes and wild meat sauce and cook for a further 5 minutes stirring regularly.
  3. Season with your desired amount of smoked chilli salt.
  4. Pop the lid on your camp oven and bake for 20 – 30 minutes (alternatively place your oven proof pan in the oven for 30 – 40 minutes).
  5. Toast the bread then serve the beans on toast.
  6. Top with freshly picked thyme leaves.

Handy Tip: When using a camp oven ensure your timber has stopped burning flames and you are left with the hot coals for cooking. To prevent the bottom of the oven from forming a saucy bean crust, levitate the camp oven over the coals for a more gentle heat.

*Glasseye Creek Wild Meat Sauce is available exclusively through Pukara Estate Soirées and specialty food stores in Australia.


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I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.