Calico Beans

5 from 1 vote

A Grandma-approved baked bean dish with ground beef, bacon, and four kinds of beans in a sweet and tangy sauce. Easy enough for weeknights and crowd-pleasing enough for any potluck or cookout!

Course Dinner, Side Dish

Cuisine American

Keyword calico bean dish, calico bean recipe, calico beans, calico beans recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 384kcal

Author Blair Lonergan

Ingredients

1 lb. ground beef
¼ lb. bacon, chopped
1 medium yellow onion, diced
1 (15 ounce) can pork and beans, not drained
1 (16 ounce) can kidney beans, drained
1 (15.5 ounce) can navy beans, drained
1 (15.25 ounce) can lima beans (or butter beans), drained
½ cup ketchup
½ cup packed light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
Kosher salt and ground black pepper, to taste

Instructions

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
In a large Dutch oven or skillet, brown the beef, bacon, and onion over medium-high heat until the meat is no longer pink. Drain off the excess grease
Add the pork and beans (with their sauce), kidney beans, navy beans, and lima beans.
In a medium bowl, whisk together the ketchup, brown sugar, vinegar, and mustard.
Stir the ketchup mixture into the bean mixture. Season with salt and pepper to taste. Transfer to the prepared baking dish.
Cover with foil and bake for 25 minutes. Remove the cover and continue baking for about 20 more minutes, or until hot and bubbly.

Notes

Slow cooker method: Brown the beef, bacon, and onion on the stovetop as directed. Transfer to a slow cooker and stir in the beans and sauce. Cook on HIGH for 1 to 2 hours or LOW for 3 to 4 hours. Remove the lid for the last 30 minutes so the sauce can thicken. The Crock Pot version will be a little soupier than the oven version.
Don't drain the pork and beans. That sauce is part of the recipe. Drain the other three cans.
For softer, broken-down beans: Cook covered for 40 minutes, then uncovered for another 20.
For a saucier dish: Leave the foil on for the full 45 minutes.
For more sauce flavor: Stir in 1 to 2 tablespoons of Worcestershire sauce or swap some of the ketchup for barbecue sauce. A teaspoon of chili powder adds nice depth.
For a little heat: Season with Cajun or Creole seasoning, hot sauce, or a dash of cayenne.
Bean swaps work great. Black beans, great Northern beans, butter beans, or pinto beans can stand in for any of the canned beans.
Storage: Leftovers keep in the fridge for 3 to 4 days or the freezer for up to 3 months.

Nutrition