Calico Beans

Name: Calico Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. Ground Meat; 1/2 lb. Bacon; 1 Medium Onion- Chopped; 2 Tbsp. Vinegar; 1/2 Cup Ketchup; 1 Cup Packed Brown Sugar; 1 lg. Can Pork & Beans; 1 Can Butter Beans; 1 lg Can Kidney Beans; Salt to Taste; Pepper to Taste; 1 Quart Water; 1 Quart White Vinegar; 2 Cup Sugar; Garlic Cloves to Taste; 1 Tbsp. Oil; 1/2 tsp. Salt; Garlic Cloves to Taste; 2 Tbsp. Oil; 1 tsp. Salt

Eats Now Editorial Team · 1827 kcal · Meat & Poultry

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Calico Beans – a delicious recipe with Ground Meat, Bacon, Vinegar, Ketchup, Brown Sugar, Beans. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 lb. Ground Meat
1/2 lb. Bacon
1 Medium Onion- Chopped
2 Tbsp. Vinegar
1/2 Cup Ketchup
1 Cup Packed Brown Sugar
1 lg. Can Pork & Beans
1 Can Butter Beans
1 lg Can Kidney Beans
Salt to Taste
Pepper to Taste
1 Quart Water
1 Quart White Vinegar
2 Cup Sugar
Garlic Cloves to Taste
1 Tbsp. Oil
1/2 tsp. Salt
Garlic Cloves to Taste
2 Tbsp. Oil
1 tsp. Salt

1
If you prefer quart jars:

1827

kcal

Calories

117

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 lb. Ground Meat, 1/2 lb. Bacon, 1 Medium Onion- Chopped, 2 Tbsp. Vinegar, and more.

Yes, Calico Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1827 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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