Calico Beans

Ingredients

• 454 g (1 pound)lean minced beef
• 75 g (1/2 cup)finely chopped onion
• 227 g (1/2 pound)bacon, cooked and crumbled
• 794 g (1 can, 28 oz)pork and beans
• 425 g (1 can, 15 oz)kidney beans, drained
• 425 g (1 can, 15 oz)butter beans (or lima beans)
• 180 ml (3/4 cup)ketchup
• 100 g (1/2 cup)brown sugar
• 5 ml (1 teaspoon)yellow mustard
• 5 ml (1 teaspoon)cider vinegar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Brown the beef

   Cook the minced beef and onion together in a large frying pan, breaking up the beef as it browns. Continue until the beef is cooked through and the onion is soft, then drain off any excess fat.

3. 3

   Combine the ingredients

   Stir in all the remaining ingredients until evenly mixed.

4. 4

   Bake until bubbling

   Transfer the mixture to the oven and bake for 30–45 minutes, until hot and bubbling.

5. 5

   Use the slow cooker

   Alternatively, transfer the mixture to a slow cooker and heat on low for 2–3 hours, until hot and bubbling.

What are calico beans?

Calico beans are an American-style baked bean dish made with several kinds of beans, meat and a sweet-savoury sauce. The mix of pale and dark beans gives the dish its name.

This version brings canned pork and beans together with kidney and butter beans, browned beef and bacon. Ketchup, brown sugar, mustard and cider vinegar make a sauce that balances sweetness with a little tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 22g protein, 25g carbs, 12g fat.

The beans and brown sugar provide most of the carbohydrates, while beef and bacon contribute protein and much of the fat. Serve a portion with a green salad or vegetables to add a fresh side and round out the plate.

Choose the beans

Pork and beans: Use the can with its sauce, as it forms part of the gravy. Stir it in along with the other ingredients.

Kidney and butter beans: Drain the kidney beans as directed; the butter beans go in as listed. Lima beans can stand in for butter beans.

Brown the beef and onion

Beef: Break up the mince as it cooks so it mixes evenly through the beans. Wait until it is cooked through before combining it with the other ingredients.

Onion: Cook it in the same pan until soft, then drain away excess fat. This keeps the sauce from becoming greasy.

Balance the sauce

Sweet and savoury: Brown sugar and ketchup give the sauce its sweet, rich base, while mustard and cider vinegar add sharper notes. Mix thoroughly so the flavour is distributed throughout the beans.

Bacon: The cooked, crumbled bacon adds smoky, salty flavour. Make sure it is cooked before stirring it in.

Look for bubbling

Oven: Bake at 175°C (350°F) for 30–45 minutes. The dish is ready when it is hot and bubbling; check the centre as well as the edges.

Slow cooker: Heat on low for 2–3 hours, until hot and bubbling. The slow-cooker method is an alternative to baking, not an extra cooking stage.

Serve it with

The beans are filling enough to serve as a main dish. Pair them with a simple green salad or steamed vegetables for a fresh contrast.

Cornbread, crusty bread or a baked potato also works well alongside the thick, sweet-smoky sauce.

Recipe notes & tips

• Drain the kidney beans before adding them, but keep the pork and beans with their sauce.
• Break the beef into small pieces as it browns so it distributes evenly.
• Drain excess fat from the frying pan before mixing in the beans.
• Stir the sauce ingredients through thoroughly to avoid pockets of brown sugar or mustard.
• Use a slow cooker on low for 2–3 hours if you prefer not to bake the dish.

Variations

• Use lima beans: Swap them in for the butter beans as suggested in the ingredient list.
• Add a little heat: Stir in chilli flakes before baking for a spicier sauce.
• Change the beans: Replace the kidney beans with another drained tinned bean.
• Make it less sweet: Reduce the brown sugar to suit your taste.
• Serve as a side: Offer smaller portions alongside grilled meat or vegetables.

Common mistakes to avoid

• Skipping the drain: Excess fat can make the sauce greasy; pour it off after browning the beef.
• Adding raw bacon: The recipe calls for cooked, crumbled bacon, so cook it before combining the ingredients.
• Forgetting to drain the kidney beans: Drain them before mixing to keep their canning liquid from thinning the sauce.
• Stopping too early: The dish should be hot and bubbling, so check the centre before serving.
• Using the oven and slow cooker in sequence: They are alternative methods; choose one cooking method.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, either in a saucepan or in the oven; add a small splash of water if the sauce has thickened.

Frequently asked questions