Easy Calico Beans Recipe
Ingredients
- 1 pound lean ground beef 90% lean
- 1 small onion chopped
- 1 can 21 ounces pork and beans
- 1 can 16 ounces kidney beans, rinsed and drained
- 1 can 16 ounces butter beans, rinsed and drained
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 4 bacon strips cooked and crumbled
- 1 tablespoon cider vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon salt
Instructions
- Preheat oven to 325°F. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Drain excess fat.
- Add pork and beans, kidney beans, butter beans, brown sugar, ketchup, bacon, cider vinegar, mustard and salt to the skillet. Stir to combine thoroughly.
- Transfer mixture to a greased 2-quart cast-iron pan or baking dish.
- Bake uncovered for 45-60 minutes, until beans reach desired thickness and are bubbling hot.
I’ve been making this calico beans recipe for years, and it never fails to be the star of any gathering. Last weekend at our family barbecue, I watched my teenage nephew go back for thirds while my sister-in-law quietly asked for the recipe. There’s something about the combination of tender beans, savory ground beef, and crispy bacon that just hits different than regular baked beans.
The first time I tried calico beans was at a church potluck about five years ago. Mrs. Henderson brought a huge casserole dish that was completely empty by the end of the evening. When I asked her what made them so special, she just smiled and said, “It’s all about the layers of flavor, honey.” She was absolutely right. This isn’t just beans in sauce – it’s a carefully balanced blend of sweet, savory, and tangy elements that work together beautifully.
What I love most about this recipe is how forgiving it is. I’ve made it dozens of times, and sometimes I’m short on kidney beans so I’ll throw in some pintos. Other times I’ve used turkey bacon instead of regular bacon when that’s what I had in the fridge. Every single time, it turns out delicious. The key is that combination of different bean textures and the way the ground beef adds substance without overwhelming the dish.
The brown sugar and ketchup create this wonderful sweet base, while the apple cider vinegar cuts through all that richness with just the right amount of tang. I learned the hard way not to skip the mustard – I thought it seemed weird the first time I made it, but when I left it out, something was definitely missing. That little bit of mustard adds a subtle depth that ties everything together.
My kids request these beans for every birthday party and family gathering. They’re substantial enough to serve as a main dish with some cornbread, but they also work perfectly alongside grilled burgers and hot dogs. I’ve served them at summer cookouts, fall harvest dinners, and even Christmas gatherings. They’re one of those versatile dishes that somehow works year-round.
The cooking process is wonderfully hands-off once you get everything in the oven. I usually start browning the beef and onions while I’m prepping other dishes, then everything goes into the casserole dish and bakes away while I focus on the rest of the meal. The house smells incredible as they bake – that combination of bacon, beef, and sweet beans creates an aroma that has neighbors asking what’s for dinner.
One thing I’ve discovered is that these beans are even better the next day. Something about letting all those flavors meld overnight makes them taste even richer and more complex. I often make a double batch knowing that we’ll be eating leftovers for lunch the next day. They reheat beautifully in the microwave or on the stovetop.
I’ve experimented with different bacon types over the years. Thick-cut bacon gives you more substantial pieces throughout the dish, while regular bacon distributes more evenly. Both work great – it just depends on whether you want bigger bacon chunks or more bacon flavor throughout. I always cook the bacon until it’s really crispy because it needs to hold up during that hour in the oven.
The timing is pretty flexible too. If you’re running behind, you can cook everything on the stovetop and then just put it in the oven to warm through and let the flavors blend. If you have extra time, letting it bake longer just makes the sauce thicker and more concentrated. I’ve never had a batch turn out badly, even when I’ve been distracted and left them in a little longer than planned.
What really makes this recipe special is how it brings people together. Every time I make calico beans, people gather around the kitchen asking about the recipe. There’s something comforting about a dish that’s clearly made with care, using simple ingredients that most people have in their pantry. It’s the kind of food that makes people feel at home.
For busy weeknights, I sometimes brown the beef and bacon ahead of time and store everything in the refrigerator. Then all I have to do is mix everything together and pop it in the oven. It’s become my go-to dish when we’re having people over because I know it’s going to be delicious and I don’t have to stress about timing or complicated techniques.
The best part about sharing this recipe is watching other people discover how much their families love it. My neighbor tried it last month and texted me the next day saying her husband had already asked when she was making it again. That’s exactly how I felt after my first taste – sometimes you just know you’ve found a keeper.
