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Calico Beans

25 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 45 min.

Makes

10 servings

Updated: Nov. 16, 2023
Packed full of beef, beans and bacon, this beans recipe is one of my favorites. Serve it as a hearty side or main dish. —Betty Claycomb, Alverton, Pennsylvania
Calico Beans
Calico Beans Recipe photo by Taste of Home
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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

Directions

  1. Preheat oven to 325°. 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. Stir in remaining ingredients. Transfer to a greased 2-qt. cast-iron pan or baking dish.
  2. Bake, uncovered, until the beans are as thick as desired, 45-60 minutes.
Calico Beans Tips

How can you thicken calico beans?

There are a couple easy ways to thicken sauce in dishes like this one. Keep the calico beans in the oven for longer to thicken them up, like you can do for other baked beans recipes. If you're in a rush, you can also stir in a cornstarch slurry, made by dissolving 1 tablespoon of cornstarch into 2 tablespoons of cold water. Then, bake until the mixture thickens.

How else can you cook calico beans?

Calico beans can be cooked on the stovetop from start to finish. Combine all of the ingredients and simmer the uncovered mixture in a saucepan until it reaches your desired thickness. Or, after cooking and draining the beef, transfer the calico beans to a slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Keep in mind that the slow-cooker version will be saucier than the oven and stovetop versions because it's cooked with the lid on.

Can you freeze calico beans?

Refrigerate leftovers in an airtight container for 2 to 3 days, or freeze the leftovers for up to 6 months. Thaw in the refrigerator overnight, then reheat the calico beans in a saucepan or microwave.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 serving: 260 calories, 5g fat (2g saturated fat), 32mg cholesterol, 826mg sodium, 39g carbohydrate (19g sugars, 7g fiber), 18g protein.