Calico Beans with Beef and Bacon

MEL'S EASY KITCHEN

A hearty mix of beans with beef and bacon, baked in a sweet and tangy sauce.

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: servings

Meal: Side Dish

By: Melanie

Equipment

Baking dish
Skillet
Knife and cutting board
Measuring cups and spoons
Mixing bowl

Ingredients

6 slices bacon, chopped
1 medium yellow onion, diced
1 lb ground beef
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) navy beans, rinsed and drained
1 can (11 oz) pork and beans
1/2 cup ketchup
1/4 cup light brown sugar
1 tbsp dry mustard
1 tbsp apple cider vinegar
1/2 tsp salt

Instructions

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 per serving

Calories: 254kcal | Carbohydrates: 28.7g | Protein: 17.8g | Fat: 8g | Fiber: 6.6g

Notes

Makes about ten side servings. Contains pork and beef. Check prepared bean and condiment labels for allergens and gluten.

Inspired by Food Network Kitchen, Stevie Stewart.

Estimated nutrition is for one of 10 equal portions. Calculated with 90% lean beef and cooked bacon. The kidney and navy beans are counted drained, and the pork and beans include their sauce.

Storage: 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.

Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.