My Mom’s Famous Calico Beans
Ingredients
- 1 (15-ounce) can red pinto beans
- 1 (15-ounce) can white kidney/cannellini beans
- 1 (15-ounce) can black beans
- 8 ounces bacon, chopped
- 1 cup chopped onion
- ½ cup ketchup (see note)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dry mustard
- ⅓ cup brown sugar
- ¾ teaspoon salt
- 1 tablespoon apple cider or red wine vinegar
- ⅓ cup water or low-sodium broth
- 1 teaspoon cornstarch, optional, helps thicken the sauce a bit
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 3-quart baking dish (see note).
- Drain and rinse all the beans (go ahead and throw them all together in one colander) and set aside.
- In a large skillet, cook the bacon until crisp. Drain on paper towels, leaving about 1 teaspoon grease in the skillet.
- Add the onion to the skillet over medium heat and cook until softened, 4-5 minutes. Off the heat, add the beans and bacon.
- In a liquid measuring cup or bowl, combine the ketchup, Worcestershire, dry mustard, sugar, salt, vinegar, water (or broth) and cornstarch, if using, and whisk to combine thoroughly. Pour the sauce into the skillet and stir well.
- Scrape the entire mixture into the prepared baking pan. Cover with aluminum foil and bake for 45-60 minutes. Serve immediately.
Notes
Ketchup: I use the Simply Heinz brand of ketchup - other brands may differ in flavor and sweetness so taste as you go to make sure it's spot on.
Beans: also, if you'd rather, the beans can be cooked in a slow cooker on low for 4 hours instead of in the oven.
Baking Dish: I use a 3-quart baking dish for these beans which is a little smaller than a 9X13. If you are going to use a 9X13-inch, decrease the baking time slightly so the beans don't dry out since they'll be in a thinner layer.