Calico Beans Recipe

Ingredients

• 113 g (4 oz)bacon, diced
• 454 g (1 lb)ground beef
• 150 g (1 cup)onion, chopped
• 2 cans, 425 g (15 oz) eachpork and beans, undrained
• 1 can, 425 g (15 oz)kidney beans, drained and rinsed
• 1 can, 425 g (15 oz)butter beans, drained and rinsed
• 1 can, 425 g (15 oz)lima beans, drained and rinsed
• 100 g (1/2 cup)brown sugar
• 120 ml (1/2 cup)ketchup
• 60 ml (1/4 cup)water
• 15 ml (1 tablespoon)apple cider vinegar
• 5 ml (1 teaspoon)dry mustard powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)liquid smoke

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Coat a 3-quart baking dish with non-stick cooking spray.

2. 2

   Cook the bacon

   Fry 113 g (4 oz) diced bacon in a large frying pan until crisp. Transfer it to a plate lined with kitchen paper and discard the rendered fat.

3. 3

   Combine the ingredients

   In the same pan, cook 454 g (1 lb) ground beef with 150 g (1 cup) chopped onion over medium heat until the beef is cooked through and no pink remains. Drain off excess fat. Mix the beef and bacon with the beans, 100 g (1/2 cup) brown sugar, 120 ml (1/2 cup) ketchup, 60 ml (1/4 cup) water, 15 ml (1 tablespoon) apple cider vinegar, 5 ml (1 teaspoon) dry mustard powder, 5 ml (1 teaspoon) salt and 2.5 ml (1/2 teaspoon) liquid smoke. Spoon the mixture into the prepared dish.

4. 4

   Bake the beans

   Bake uncovered for 45–60 minutes, until the beans reach the thickness you prefer.

What are calico beans?

Calico beans are a baked bean dish named for the mix of beans, which gives the casserole a varied, colourful look. Versions are often served at casual gatherings and potlucks, with a rich, sweet-and-savoury sauce.

This recipe combines pork and beans with kidney, butter and lima beans, plus beef and bacon for a filling bake. The sugar, ketchup, vinegar and liquid smoke create a bold sauce that thickens in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 539 calories, 27g protein, 68g carbs, 19g fat.

The beans and brown sugar provide most of the carbohydrates, while the beef and beans contribute protein. Bacon, beef and the sauce ingredients also supply fat; serve a moderate portion with salad or vegetables to round out the plate.

Why use several kinds of beans?

Bean mix: The different beans bring contrasting sizes and textures to each serving. Keep the pork and beans undrained as directed; drain and rinse the other beans so the casserole does not start with too much liquid.

Meat: Bacon adds a smoky, salty note, while ground beef makes the dish more substantial. Cooking them before baking gives the beef an even texture and lets you remove excess fat.

Build the flavour before baking

Browning: Cook the bacon until crisp, then use the same pan for the beef and onion. This order keeps the method efficient, and cooking the beef until no pink remains means it is ready to go into the dish.

Sauce: Brown sugar and ketchup bring sweetness, while cider vinegar adds a sharp counterpoint. Mustard powder and liquid smoke round out the flavour, so measure them carefully rather than adding extra by guesswork.

How to judge the texture

Before baking: The mixture should be saucy, not dry, since it will thicken as it cooks. Spoon it into the prepared baking dish and leave it uncovered so moisture can escape.

At the end: Start checking at 45 minutes and bake for up to 60 minutes, depending on how thick you want the beans. The sauce should look cohesive and cling to the beans rather than pool like a thin liquid.

Timing and pan choice

Oven time: The recipe gives a 45–60 minute baking window, so use the sauce's thickness as your guide. A wider dish exposes more of the mixture to the oven and may thicken it sooner than a deeper dish.

Capacity: Use a baking dish with a 3-quart capacity, as specified, and avoid filling a smaller dish to the brim. Set it on a baking tray if you are concerned about any bubbling sauce spilling over.

What to serve with calico beans

Fresh sides: A crisp green salad or simply dressed cabbage provides a refreshing contrast to the rich, sweet beans. Steamed green vegetables also work well alongside a serving.

For a heartier plate: Serve the beans with cornbread or plain rice to catch the sauce. A spoonful of sliced spring onions can add a fresh finish at the table.

Recipe notes & tips

• Drain the beef well so excess fat does not make the finished sauce greasy.
• Keep the pork and beans undrained, but drain and rinse the kidney, butter and lima beans.
• Use the same frying pan for the bacon, beef and onion to keep the preparation streamlined.
• Check the beans at 45 minutes and continue baking only until the sauce reaches your preferred thickness.
• Let the casserole stand briefly after baking so the sauce settles before serving.

Variations

• Sweeter sauce: Reduce the brown sugar slightly for a less sweet finish.
• More tang: Add a little extra cider vinegar to the sauce before baking.
• Bean swap: Replace one drained bean variety with another canned bean you enjoy.
• Milder smoke: Leave out the liquid smoke for a less smoky flavour.
• Fresh finish: Scatter sliced spring onions over each serving just before bringing it to the table.

Common mistakes to avoid

• Draining every can: The pork and beans are meant to stay undrained; drain only the kidney, butter and lima beans.
• Skipping the browning: Cook the bacon and beef before combining them with the beans, as the method directs.
• Leaving excess fat: Drain the cooked beef before mixing the casserole so the sauce is not oily.
• Covering the dish: Bake uncovered so the sauce can thicken instead of trapping steam.
• Baking by the clock alone: Check the texture from 45 minutes and stop when the sauce is as thick as you like.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat portions in the microwave or warm the casserole in an oven-safe dish until piping hot; add a splash of water if the sauce has thickened too much.

Frequently asked questions