Tasty Calico Beans with Beef and Bacon - Easy Recipe (2024)

Tasty Calico Beans is a sweet and savory recipe that’s loaded with beef, bacon, beans, and a tangy sauce! It’s a childhood favorite of mine that has been passed down through four generations in our family! It is usually served as a great side dish at large family gatherings but it could easily be the main course of a hearty dinner!

For decades my dad (aka Gramps) has been serving this recipe at every single holiday, party, or family get-together! It is always a hit with all the guests, including the kids, and we are usually left with little to no leftovers. His mom (my grandma), Enid, served it for years in her own restaurant. It was called the Topper Cafe in Blair, Nebraska on Washington Street. It even had a drive-in and carhops! My dad loved spending time there throughout his 6th through 9th-grade years and I’m thankful he’s passed this special recipe on to us.

This just may be the absolute easiest ground beef and bean recipe ever – that’s not only foolproof but full of fiber and protein while smothered in a delicious salty-sweet sauce. One of the many great things about this tasty Calico Beans recipe is how versatile it is.

You can add more beans, less meat, or even no meat, for my vegetarian friends. It’s hearty enough to qualify as your main dish or keep it as the perfect side dish. Spice it up with some chili flavors for more of a Cowboy Beans dish. Substitute the beans, if you’d like, with your favorites and you can even swap out the ground beef for ground turkey, pork sausage, or chicken while maintaining its sweet and tangy flavor.

What do you need to make Calico Beans?

Here is your ingredient checklist or jump down to the recipe card below:

• Bacon, 1 pound bacon cooked crispy
• Ground beef, 1 pound ground beef (or substitute for lean ground beef, ground turkey, pork sausage or ground chicken)
• Onion, 1 large onion – diced
• Kosher salt, 1 tablespoon salt
• Black pepper, 2 teaspoons pepper
• Pork and beans, 1 15-ounce can
• Kidney beans, 1 15-ounce can- drained and rinsed in a colander
• Navy beans, 1 16-ounce can – drained and rinsed in a colander (may substitute lima beans, butter beans, or northern beans)
• Ketchup, 1/2 cup ketchup (or substitute barbeque sauce)
• Brown sugar, 2/3 cup brown sugar (or more to taste if you’d like!)
• Sugar, 1/3 cup
• Vinegar, 1 tablespoon vinegar (or substitute white wine vinegar)
• Mustard, 1 tablespoon mustard (or substitute 1 teaspoon of dry mustard)
• Worcestershire sauce. 1 tablespoon worcestershire sauce

How do you make Calico Beans?

Cook the bacon first and on its own, in a large skillet over medium-high heat so it becomes nice and crispy. Do not cook it with the beef or in the oven with the beans. As each slice crisps, remove it with tongs and place it on a few paper towels to drain. Spoon out all the bacon grease from the pan except for about 2 tablespoons. Add the diced onions and reduce the temperature to medium heat.

If needed, add a tablespoon or two of water to deglaze all the yummy bacon bits from the base of the skillet. Continue to stir and cook until the onions have softened and browned slightly. This will ensure the onions maintain an incredible flavor. Transfer the cooked onions to a large mixing bowl.

Preheat oven to 300° F.

Add the ground beef to the pan. Season well with salt and pepper to your preferred taste. Brown the beef over medium-high heat until it’s crumbled and no longer pink. Then drain all the fat from the skillet.

Be sure to cook the bacon, onions, and ground beef separately to maintain each distinct taste and flavor. My grandmother always told my dad that this was the secret to the absolute best calico beans recipe!

Transfer the ground beef to the mixing bowl with the cooked onions. Crumble the crispy bacon over the top or cut each slice into pieces with kitchen shears. Stir in all the beans and remaining ingredients. Combine well and then transfer to a 9×13-inch baking dish.

Bake in the preheated oven for 45 minutes to an hour.

Can you eat Calico Beans without cooking the beans?

For this hearty side dish, it is best to thoroughly cook your beans for 45 minutes to an hour, or if making Slow Cooker Calico Beans (or Crock Pot Calico Beans), cook for about 2.5 to 3 hours on high heat. Oven cooking will create a much thicker consistency than in a slow cooker.

What kind of beans can I use in this Calico Bean Casserole?

This easy and simple recipe provides a great way for you to use your favorite beans. Any kind of beans will do just be sure to use Pork and Beans for one of the three beans! Try using any of these tasty beans in this hearty side dish:

• Great northern beans
• Lima beans
• Red kidney beans
• Pinto beans
• Black beans

Why do I need to drain and rinse my beans first before cooking?

The liquid found in each can of beans is super starchy and full of sodium. Even the low-sodium options still have a significant amount. And since the beans themselves have enough sodium for flavor, draining and rinsing the liquid off will ensure your recipe tastes fantastic and is not super salty.

There is no need to drain or rinse the Pork and Beans.

Why is the recipe called Calico Beans?

The recipe has a variety of beans in it all of which are different colors ranging from a creamy color to a deep red, hence the word Calico. Similar to why a multi-colored cat is usually called a Calico cat. You can choose any of your favorite beans, even lima beans for added color to your dish. Just make sure one of those cans is a good ole can of Pork and Beans!

What are the best sides to pair with this simple bean recipe?

• Honey cornbread
• Grilled hot dogs and hamburgers
• Beef brisket
• Garden salad
• Shredded Potato Stuffed Roasted Chicken
• You can never go wrong with a delicious loaf of this easy white bread recipe!
• Or some yummy dinner rolls!

Can I freeze baked Calico Beans?

We suggest freezing all the ingredients combined except for the beans, just to keep the beans intact. Thaw in the refrigerator overnight and then add in the cans of beans prior to baking your Calico Bean recipe.

How long can you store leftovers?

Store leftover calico beans in an airtight container and eat within 3 to 4 days. You can easily reheat each portion in the microwave.

What is the history behind Calico Beans?

After doing a little research, I came across this great article posted by Wise Geek titled What Are Calico Beans? The author shares a few things I never knew … Christmas Pole Lima Beans were once called Calico Beans because of their beautiful range of color. This particular bean is pretty hard to find these days but has been around since 1840!

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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