I'm often asked to bring these Calico Beans to family functions and cookouts. Today I'd like to share the recipe with you, so you and your family can make them a favorite!
This recipe freezes so well, I like to freeze them in ziploc freezer bags so they can be thawed and baked or put in the crock pot.
Since this hearty bean recipe contains so much meat, it can also be served as a main dish, perhaps with some cornbread and a salad.
by June Billman,
Serves at least 16...a good-sized batch!
1 pound ground beef
1 pound ground turkey ( you can use 2 pounds beef or 2 pounds turkey, whatever you prefer)
2 c chopped onion
44 oz pork 'n beans
30 oz kidney beans
30 oz butter beans
1 c ketchup
2 t prepared mustard
1 T + 1 t cider vinegar
1 1/2 c brown sugar
1 pound bacon, cooked and crumbled
Cook ground beef, turkey and onion until meat is cooked through and onion is tender.
Drain grease. Set aside.
Open cans of beans, draining juices from each can into a large bowl, don't add beans yet.
Add the ketchup, mustard, vinegar & brown sugar to the juice.
Using a whisk, stir juice mixture until well mixed.
Add the beans, ground meat/onion and bacon to the juice mixture.
Stir to mix well. Salt to taste, if desired.
If freezing, now is the time to put mixture into freezer bags...push out any extra air from the bag, seal, label & freeze.
To serve: Thaw. Put into a casserole dish. This recipe will fill TWO 2-quart casserole dishes. Bake at 350 degrees for 40 minutes. Serve hot.
If desired, you can add shredded cheddar cheese to top before serving.
If your mixture seems too "juicy", feel free to skim some of the juices off after baking.
If you prefer to prepare them in the microwave after thawing, bake before freezing, being sure to cool completely before packaging for the freezer.