With classic BBQ flavors, this is like a hearty bean chili, but brighter, bolder and oven-baked.
At first glance, you might think: “Calico? Isn’t that a type of cat?” And you’d be right! (It’s also a type of horse.) The term “calico” means multicolored, and calico beans are exactly that. Also known as Cowboy Beans, this mix of beans and meat soaked in a tangy sauce can be dished out at any potluck. It both catches the eye and plays with the palate, bursting with Southwestern BBQ flavors.
If you have a lot of canned beans, this is one of the best recipes to make to use ’em up. There are only four steps to follow, and the rest is a “sit back, relax, and slowly cook” experience. What’s the result? A big pot of steamy, sweet-and-salty protein that keeps you full for hours.
While I like to serve this like a classic chili over a bowl of rice, you’re more than welcome to enjoy it by itself. Whether you bring it to a picnic or holiday dinner, it goes well with a wide array of sides. (Keep scrolling to read about my sauciest suggestions! )
Are Calico Beans Healthy?
While this dish has a significant amount of protein and fiber, there’s also a decent amount of fat and sugar. To lower the fat content, you can remove the bacon entirely, or use turkey bacon instead. The best ways to cut back on excess sugar and preservatives are to find a ketchup that has none, or make your own. Lastly, ensure that your beans are well-rinsed to remove as much sodium as possible. This recipe is gluten-free.
Brown Sugar, Spice, & Everything Nice
As it stands, this recipe is predominantly sweet and tangy, thanks to the brown sugar, vinegar and mustard. But if you’re like me and like to kick it up a notch, you can try adding 3/4 to 1 teaspoon each of cumin, cayenne pepper, and/or chili powder. Want it even hotter? Add your favorite hot sauce or some chopped jalapeño peppers. When the weather’s cold, this can be a nice way to warm up your belly and clear your sinuses. On a sweeter note, you can expand upon milder and brighter flavors by chopping up some red and yellow bell pepper and adding that to the mix.
How to make ahead and store
Make sure your beans cool to room temperature before storing in an airtight container and refrigerate for 3-4 days. Reheat on the stove on medium heat, stirring occasionally. Alternatively, you could warm them in the oven at 350°F for 20-30 minutes in the same dish you cooked them in originally. Frozen, they’ll last up to 3 months. Just make sure to thaw in the fridge overnight before reheating.
Serving Suggestions
Serve this dish with some classic Southwestern BBQ handhelds like Chipotle Pulled Pork Sandwiches, BBQ Chicken Wings, and Corn on the Cob. It also goes great with Mexican Grilled Corn Salad.
Ingredients
- 5 slices bacon chopped
- 1 pound lean ground beef
- 1/2 large onion diced
- 1 can 15 ounces pork and beans
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces butter beans, drained and rinsed
- 1/2 cup ketchup
- 3/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the chopped bacon until crisp. Remove bacon and set aside. In the same skillet, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain excess fat.
- In a large bowl, combine the cooked bacon, beef, and onions with the remaining ingredients. Stir well to mix. Transfer to a large greased baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes, or until hot and bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment