Cowboy Calico Beans. This is a casserole type of dish consisting of ground beef, thick cut bacon, 3 kinds of beans, onion, and spices.
- Prep Time : 15 minutes
- Cook Time : 50-55 minutes
- Yield : 6-8
- ground beef - 1/2 - 1 lb
- small onion - 1, diced
- thick cut bacon - 1/2 lb, crisply cooked and crumbled
- Baked Beans in sauce - 3 - 16 oz cans, do not drain
- Pinto Beans - 1 - 16 oz can, drained and rinsed
- Butter Beans - 2 - 16 oz cans, drained and rinsed
- ketchup - 1/2 Cup
- packed brown sugar - light or dark - 1/4 Cup
- white vinegar - 2 tsp
- table salt - 1 tsp
- dry mustard powder - 1 tsp
- garlic powder - a light to medium dusting
If you haven't done so already, rinse your pinto and northern beans using a colander. You can use dried beans for this. Just make sure you soak them overnight before using.
Preheat oven to 350F degrees. Begin browning your ground beef in a medium pan over medium heat. Add in diced onion and garlic. Cook beef until brown and crumbled and onion is translucent. Drain excess fat from cooked ground beef.
In a large bowl, combine ground beef mixture, cans of baked beans, rinsed pinto and northern beans, crumbled bacon, ketchup, brown sugar, vinegar, salt and dry mustard. Stir well.
Spray a 9x13 baking dish with nonstick cooking spray. Pour in your bean mixture. Cover with aluminum foil and bake for about 45 minutes. Then remove foil and bake for additional 5-10 minutes.
Cowboy Calico Beans. This is a modified version of a recipe that we found on Facebook. I have to admit, I was skeptical on this one. It turned out to be really good. And, looking back, I’m not sure why I doubted it: beef, bacon, beans, and spices are all good ingredients. Logically it should lead to a pretty good dish. Mitch built this one and I made some cherry almond muffins to go with it. We were both pretty happy with how it turned out.