Stovetop Calico Beans
These beans are super delicious to have as a side dish at a cookout, or as a soup on a cool evening. They are a southern favorite and they are super easy to make. You can even make them ahead if you are running short on time because they keep really well.
Alexis Wilmouth
Jul 09, 2023
1 min read
Ingredients:
- 1 pound applewood smoked bacon, cooked and chopped
- 1 pound ground beef, cooked and drained
- 55 ounce can Bush's Original Baked Beans
- 2 16 ounce cans light red kidney beans (drained)
- 2 16 ounce cans white kidney beans (drained)
- 2 16 ounce cans black beans (drained)
- 1 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon A1 sauce
- 1/4 cup light brown sugar
- white onion, finely diced
- 1-2 tablespoons minced garlic
- 1 tablespoon olive oil
Directions:
- In a large 6 quart pot, add in the olive oil and the onion. Sauté for about 6-8 minutes until the onion is translucent. Add in the garlic and sauté for 30 seconds until garlic is fragrant.
- Add in all of the beans and stir well. Add in the sauces and brown sugar. Stir well until the brown sugar has dissolved.
- Mix in the bacon and beef. Cover and bring to a rolling boil. Lower the heat back to medium and allow to cook for 20 minutes, stirring as necessary.
- Enjoy!
*Store in the refrigerator in an airtight container for up to 2 days.
*If you want this to be more of a soupy consistency (as pictured) then you can only drain the black beans. This will make it more like a chili. If you wan to eat it as a side, I suggest draining all of the beans like the recipe indicates for a thicker consistency like baked beans.
*As a soup, it is much more delicious on day 2 once the flavors have had a little more time to settle and it thickens a bit. It is a great dish to make ahead for an easy dinner the next day.