Calico Beans with Beef and Bacon
A hearty mix of beans with beef and bacon, baked in a sweet and tangy sauce.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Bacon, ground beef and kidney beans form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 10 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Skillet
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Drain where directed. Follow the preparation note for kidney beans and navy beans. Extra liquid can loosen a dressing, sauce, or filling.
- Prepare before you start. Measure bacon, ground beef and kidney beans and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Calico Beans with Beef and Bacon
Ingredients
Method
- Heat the oven to 325°F. Cook the bacon in a skillet until crisp, then remove it and retain about 1 tablespoon of the rendered fat.
- Cook the onion and beef in that skillet, breaking up the meat until fully cooked. Drain excess liquid or fat as needed.
- Mix in the bacon, all three canned beans, ketchup, brown sugar, mustard, vinegar, and salt. Transfer to a 9-by-13-inch baking dish.
- Bake for 35–40 minutes until bubbling and hot throughout.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 254 calories, 17.8 g protein, 28.7 g total carbohydrate, 8 g fat and 6.6 g fiber. One serving is 1/10 of the finished recipe.
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