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Slow Cooker Calico Beans

With so many folks moving to meatless or healthier food choices, I decided to remove the meat from the original recipe but turn up the flavor. The savory veggie blend balances the sweetness of the baked beans. —David Dixon, Shaker Heights, OH
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    15 servings (3/4 cup each)


  • 2 teaspoons canola oil
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 cans (28 ounces each) vegetarian baked beans
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce


  • In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Transfer to a 5-qt. slow cooker; stir in remaining ingredients. Cook, covered, on low 5-6 hours or until heated through.
Nutrition Facts
3/4 cup: 195 calories, 1g fat (0 saturated fat), 0 cholesterol, 859mg sodium, 42g carbohydrate (18g sugars, 8g fiber), 9g protein.

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  • curlylis85
    Sep 18, 2016

    This is my go-to baked bean recipe and I've made it many times now. They have so much flavor! It is a truly enormous batch, so if you don't need a lot of baked beans, I recommend halving the recipe or just couting on a lot of leftovers. Excellent for a crowd!

  • JLD49
    Aug 1, 2015

    So easy to make and delicious. I'll definitely make this recipe again.

  • mdbull4
    Jul 1, 2015

    This is a fantastic recipe! I never cared for baked beans but homemade is way better :) I have made this several times, some as directed, and this last time I changed it (we no longer eat sugar) by using marinara sauce instead of ketchup & honey (to taste, maybe 1/4 cup) instead of brown sugar. I also doubled the amount of onion & bell pepper & added garlic & fresh parsley. It was soooo good! Never got so many compliments from my family on a veggie dinner (we had it with potatoes & asparagus).

  • TheDix
    Jun 17, 2014

    Excellent dish. Loved that I could use my slow cooker. I used banana peppers as my garden is full of them. Will make and take on an upcoming family camping vacation.

  • bjsilve0
    Sep 27, 2013

    Neither of us could put our finger on it but it just had a funny taste.

  • iobible
    Jun 9, 2013

    Excellent recipe. It works great in a slow cooker, I let it cook on high for several hours stirring occasionally, then turned to low. Also, I used Olive Oil instead of Canola to sauté the veggies and it is really good!!

  • marilynm
    May 26, 2013

    I may have added a bit more Worcestershire sauce as I didn't measure carefully. It turned out well. I will make it again.