Calico Beans

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I learned how to make these Calico Beans in my early 20s from the mom of a friend.

She said it was her go-to dish for potlucks.

What I love most is how versatile it is — I’ve never made it the same way twice.

Last night was my best batch so far and this is what I did.

Cut up a pound of bacon and cook until crispy.

I use kitchen shears, but a knife will work too.

Drain the bacon on a paper towel and remove all but a tablespoon of the bacon grease from the pan.

Cook a pound of lean ground beef in the pan with the bacon grease.

Be sure to scrape up all of the brown bits.

Note: If you use ground chuck (or the like) you may need to drain the beef at this point.

When the beef is almost finished cooking, add a chopped onion and a little salt and pepper.

Once the beef is good and brown, add a cup of ketchup and a cup of brown sugar.

It makes a rich sauce.

The original recipe calls for a couple tablespoons of apple cider vinegar, too.

One time I forgot to add it but didn’t miss it, so I just stopped using the vinegar all together.

The Beans: Red Kidney, Cannellini, Pork and Beans, and a small can of regular Baked Beans.

Sometimes I use butter beans instead of cannellini beans.

Be sure to rinse the beans that aren’t in a sauce to remove that metal can taste.

In a big bowl, mix together the ground beef and beans.

Last but not least, add the bacon.

Pour the beans into a casserole dish and bake for one hour at 350F.

It doesn’t always take a full hour so keep an eye on it.

Make this for your next gathering and watch your friends go crazy over it!

Trust me.