Calico Beans (Slow Cooker Recipe)

This Calico Beans Recipe is hearty and easily made in the crock pot for a satisfying meal that’s ready for you when you come home after a long day at work.

Calico Beans Recipe

Calico beans, also knowns as “cowboy beans” or “trucker beans” is a dish full of canned pork and beans, kidney beans, butter beans, and ground beef, smothered in a sweet and slightly tangy sauce.

And it’s the use of multiple different color beans that led to the name “calico beans” because this dish resembles the multi-colored fur of calico cats.

While usually served as a side dish, this calico beans recipe is so hearty and filling that it would be a delicious main course as well!

Simply scoop into a bowl, and treat as you would a chili, topping with your favorite chili toppings like sharp shredded cheddar cheese, sour cream, sliced avocado, and jalapeno slices!

But one thing is for sure, no matter how you enjoy – either as a side or main dish – you are going to be in for quite a tasty treat!

Ingredients Needed

Ground Beef – I recommend using 90/10 or 85/15 lean beef. Because it cooks in one pot you don’t want a lot of fat.

You will be browning the ground beef before adding to the crockpot so you can drain off a little of the fat. This also works well with ground turkey or ground lamb!

Onion – A medium sized sweet onion is best.

Beans – This recipe uses canned pork & beans, kidney beans, and butter beans.

Ketchup – Feel free to use your favorite brand of ketchup.

Brown Sugar – Feel free to use light or dark brown sugar. I tend to prefer the sweeter tastes of light brown sugar but if you prefer the deeper, richer caramel flavors of dark, use that as well!

Vinegar – White vinegar helps cut through all the sweetness of this dish and also helps prevent the beans from becoming too mushy while cooking. Include Worcestershire sauce too.

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How to Make Calico Beans in the Crock Pot

One: Brown your ground beef until no longer pink in a large skillet over medium heat. Drain if desired.

Two: To the pot of your slow cooker, add all of the ingredients. Stir to combine.

Three: Cover and cook on low for 4 hours, stirring occasionally.

Four: Serve warm with a sprinkle of fresh parsley if desired.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long do they last?

Store any leftovers in an airtight container in the fridge up to 3 days.

Reheat in the microwave for 30-second intervals until warmed through. Or in a small saucepan over medium-low heat until warm.

Can I freeze them?

Sure can! This dish can be frozen for up to 3 months. Just be sure to store in a freezer safe, airtight container

When ready to enjoy, allow the beans to thaw overnight in the fridge and then reheat in a small saucepan on the stove over medium-low heat until warmed through.

Variations

• Liquid smoke for a smoky flavor.
• Lima beans if you want to switch up the beans.
• Sausage or use ground pork.
• Mustard adds some extra tanginess.
• Molasses instead of brown sugar.
• Bbq sauce if you want an extra kick.
• Bacon. Because, everyone needs more bacon!

Can I make these in the oven or on the stove top?

This Calico Beans Recipes is so versatile and can also be made either in the oven or on the stove top.

To make Calico Beans in the oven:

1. Preheat oven to 350°F. In a large skillet over medium-high heat, brown the ground beef until no longer pink; drain well and transfer to a 2-quart casserole or baking dish.
2. Add onion, all beans, brown sugar, Worcestershire, ketchup, and vinegar. Mix well, cover with foil, and bake until heated through, 45 minutes – 1 hour. Enjoy!

To make Calico Beans on the stove top:

1. In a large Dutch oven or stockpot, cook ground beef until no longer pink; drain well.
2. Add onion, all beans, brown sugar, Worcestershire, ketchup, and vinegar. Mix well and bring to a simmer and continue to cook until heat through, occasionally stirring, approximately 20 minutes. When warmed through, serve and enjoy!

Can I use dried beans?

You certainly can use dried beans; however, you’ll need to add in the extra step of cooking before adding.

If using dried beans, be sure to cook the beans separately, according to their size, in a large pot of water, simmering them until tender. When soft, drain, and they’re ready to use!

And if you’re unsure of many cups of dried beans you’ll need for this Calico Beans recipe, here are some useful tips:

• A heaping ½ cup of dried beans = 1 (15-ounce) can of beans
•  1 ½ cups of cooked beans, drained = 1 (15-ounce) can of beans
• 1 ½ pounds dried beans = 1 (#10 can) can of cooked beans (109 ounces)

Tips for No Leftovers

• Don’t want ketchup? Try BBQ sauce instead.
• Try breakfast sausage or a smoked sausage instead of the ground beef.
• Not a fan of kidney beans? Substitute cannellini beans, black beans, navy beans, or pinto beans instead.
• Spice it up with pickled jalapenos.
• Use a liner in your crock pot for easier clean up.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Calico Beans Recipe is easy to make, budget-friendly with ground beef and canned beans feeds a crowd, and is a perfect freezer-friendly meal!

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