Calico beans are a classic American comfort dish known for their hearty blend of meats and beans in a savory-sweet sauce. Originally popular in the Midwest, this recipe has become a potluck staple thanks to its rich, smoky flavor and satisfying texture. The name “calico” refers to the colorful mix of different beans—like pintos, kidneys, and butter beans—resembling a patchwork quilt.
With its perfect balance of sweet brown sugar, tangy vinegar, and savory bacon and ground beef, this dish bridges the gap between baked beans and chili, making it incredibly versatile and universally loved.
Ingredients
Main Ingredients:
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1 lb ground beef
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½ lb bacon, chopped
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1 medium onion, finely chopped
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) pinto beans, drained and rinsed
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1 can (15 oz) butter beans, drained and rinsed
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1 can (15 oz) pork and beans (undrained)
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¾ cup brown sugar (light or dark)
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½ cup ketchup
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1 tbsp yellow mustard
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2 tbsp apple cider vinegar
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Salt and black pepper to taste
Substitutions:
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Vegetarian: Omit meat and add sautéed mushrooms or vegan crumbles.
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Low sugar: Use sugar-free ketchup and reduce brown sugar.
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Low sodium: Use low-sodium beans and reduce added salt.
Step-by-Step Cooking Instructions
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Preheat oven to 350°F (175°C).
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Cook the bacon in a large skillet over medium heat until crisp. Remove and set aside on paper towels.
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In the same skillet, sauté the onions until translucent (about 5 minutes).
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Add ground beef to the skillet and cook until browned. Drain excess fat.
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In a large mixing bowl or Dutch oven, combine all the beans, cooked beef, bacon, and sautéed onions.
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Add brown sugar, ketchup, mustard, vinegar, and season with salt and pepper. Stir well to combine.
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Transfer to a casserole dish or bake directly in the Dutch oven (if oven-safe).
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Bake uncovered for 1 hour, until bubbly and thickened.
Pro Tips and Cooking Techniques
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Caramelize the onions for a deeper flavor before mixing.
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Use smoked paprika for extra smokiness if you’re skipping the bacon.
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Crockpot version: After cooking the meat, transfer everything to a slow cooker and cook on low for 4–6 hours.
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Dutch oven provides even heat distribution and is great for one-pot cooking.
Variations and Customizations
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Vegetarian version: Replace meat with lentils or plant-based meat substitutes.
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Gluten-free: Ensure all canned beans and condiments are certified gluten-free.
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Spicy twist: Add chopped jalapeños or chipotle peppers in adobo sauce.
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Southern-style: Add a dash of hot sauce and swap vinegar for Worcestershire sauce.
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Tex-Mex fusion: Add cumin, chili powder, and top with cheddar cheese before baking.
Serving Suggestions
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Serve hot, garnished with chopped parsley or green onions.
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Pair with cornbread, coleslaw, or a crisp garden salad.
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Perfect alongside grilled meats or as a main dish with rice.
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Try serving in a bread bowl for a fun presentation!
Nutritional Information (Approx. per serving)
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Calories: 420
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Protein: 21g
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Carbohydrates: 38g
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Fat: 22g
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Fiber: 8g
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Sugar: 15g
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Sodium: 680mg
Note: Nutritional values may vary depending on specific brands and substitutions used.
Frequently Asked Questions (FAQs)
Q: Can I make calico beans ahead of time?
Yes! This dish tastes even better the next day. Store in the fridge for up to 4 days.
Q: Can I freeze calico beans?
Absolutely. Let cool completely, then freeze in airtight containers for up to 3 months. Thaw in fridge and reheat on the stove or microwave.
Q: How do I prevent beans from getting mushy?
Don’t overbake, and avoid stirring excessively. Drain canned beans gently to keep them intact.
Q: What’s the best way to reheat leftovers?
Use the stovetop over low heat with a splash of water or broth, or microwave in short intervals.
Closing Thoughts
Calico beans are more than just a side dish—they’re a soul-warming, nostalgic meal that’s easy to make and endlessly customizable. Whether you’re feeding a crowd or prepping meals ahead, this recipe offers both comfort and convenience.
Tried this recipe? Have questions or your own twist to share? Drop a comment or photo—we’d love to see your version of this classic favorite
