Hearty Calico Beans Recipe From Grandma

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When the weather dips to those colder temperatures, and the leaves start to turn? This Hearty Calico Beans recipe becomes one of my “go-to” recipes for those colder days of fall and winter. It’s kind of like comfort food – you know, like a hug from childhood in a bowl? This is something my grandma used to whip up and to this day? Still makes me start to drool when I know it is in the oven.

Hearty Calico Beans Recipe From Grandma

This calico beans dish is SUPER easy to make and has a great combination of flavors. Add the fact that it is high in fiber and protein? Add in that it uses canned beans (which are on sale often)? It becomes a pretty healthy dish to warm your insides, and for a frugal price tag. You will find that you get a hankerin’ for that slightly tangy taste, and it becomes a regular event in your meal planning.

Can you freeze Calico Beans?

I know many of you like to make meals ahead of time, freeze them, and use them on busy nights. Yes, you can freeze Calico Beans! While the taste will be just fine, occasionally, the beans get a little mushy if you don’t do it correctly.

The way to do this and end up with the best results? Let the casserole cool completely. Transfer them to a freezer-safe container (I recommend resealable freezer bags), label, and freeze until needed for that busy night. I suggest thawing them in the fridge first and then either heating them in the oven or on the stovetop – do not use that slow cooker or you will have those mushy beans.

What do you serve with Calico Beans?

It is pretty much a one-pot meal, so we usually serve with it some crusty bread or soft potato rolls. It can be nice t add a tossed green salad on the side too – it helps cut the richness of the recipe a bit.

How do you store leftover Calico Beans?

Easy – put them in an air-tight container and keep them in your fridge for up to 4 days.

Hearty Calico Beans Recipe

You will need:

• half an onion, diced
• 4-6 slices of bacon, diced
• 1 pound of ground beef or turkey
• 1 can of baked beans
• 1 can of butter beans
• 1 can of chili beans
• 1/4 cup ketchup
• 1/3 cup brown sugar
• 1 teaspoon dry mustard

How to Make Calico Beans:

Start with the onion and bacon in your skillet.

Saute them in the pan – the bacon makes its own juices and helps caramelize the onion.

Then add a pound of ground beef or turkey. (I do half a pound of each) . Cook until it is no longer pink. Add all the cans of beans, do NOT drain any of them.

Now, add the seasoning… the ketchup, brown sugar, and dry mustard. If you don’t have dry, you use one TABLESPOON mustard (always 3x as much).

Stir it all together, so you totally combine the ingredients. If your pan is on the smaller side, this is where you want to pop it all into a 9×12 baking dish. Is your skillet is holding it all just fine? Simply pop your calico beans into the oven for 30 minutes at 350 degrees.

I say at least 30 minutes. Grandma would have it bubbling away in the oven for at least 2 hours – that extra time let the flavors “marry” each other, as she would say. It also helps to thicken the sauce a bit, making it a little less “soupy.”

All that is left to do is dish it up – and rip into it! Grated cheese on top is optional. That is how Miss Sarah likes it. We use a freshly grated sharp cheddar to top her bowl of rich and tasty goodness.

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Print off our Calico Beans recipe here: