Calico Beans Recipe

I tried making this dish two ways - one with meat and one vegetarian. I mixed together large butter beans, black beans with jalapeno and lime, vegetarian baked beans, and cannellini beans without draining them. In one pot, I cooked 3 strips of bacon until crispy, then removed them and cooked beef, onions, and celery. In the other pot, I sautéed onions and celery in olive oil. After browning everything, I divided the bean mixture between the two pots. For the vegetarian version, I used BBQ sauce (wishing I had liquid smoke), and for the meat version, I used a combination of BBQ sauce, ketchup, red wine vinegar, and mustard powder. I added extra ketchup and mustard powder to the meat version as my partner loves both. I chopped the cooked bacon and added it to the meat pot. I didn't add sugar as I was making sweet cornbread. I simmered both pots covered on the stove for easy preparation. This dish turned out fantastic! Big thanks to Kathy for the recipe!

I typically use a maximum of 2 tablespoons of brown sugar - any more is too sweet! I omit the lima beans and celery as they aren't traditionally included in this recipe. Instead of mustard powder, use yellow mustard to taste, around 1 or 2 tablespoons. Don't drain the pork and beans in tomato sauce before adding them. This dish is perfect for potlucks - just cook it in a slow cooker.

I halved the amount of brown sugar and doubled the recipe to use a variety of beans. I drained all the beans except for the pork 'n beans, then added half back into the dish before baking. This recipe is excellent!

I have tried this recipe, and it is absolutely delicious and a crowd-pleaser wherever I bring it. The sauce has a perfect balance of sweet and tangy flavors. If you prefer a less sweet version, simply reduce the sugar by 1/3 and use spicy chili beans or black beans for a more tangy taste. In a pinch, I have substituted sausage for hamburger, and it turned out great too.

I enhanced the recipe by incorporating an additional 2 cans of beans along with 2 tablespoons of molasses, 2 tablespoons of apple cider vinegar, and another 1/2 cup of brown sugar. The chili now has a slightly richer color and tastes absolutely delicious.