Oven-Baked Calico Beans Recipe

A spoon digging into a pan of calico beans.

5 from 1 vote

Oven-Baked Calico Beans Recipe

Learn how to make the best lower-sugar, high-protein oven-baked calico beans recipe for a hearty, budget-friendly side dish or main course!

Prep Time30

Cook Time30

Total Time1

Course: Lunch, Main Course, Main Dish

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Fat

Servings: servings

Calories: 339kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

1 dutch oven
1 wooden spoon

Ingredients

6 ounces bacon chopped into bite sized pieces
1 small onion diced
1 lb ground beef
1/2 cup coconut sugar or brown sugar
2 Tablespoons apple cider vinegar
1 1/2 teaspoon salt
1/2 cup ketchup
1 Tablespoon yellow mustard
15 ounce can pinto beans, half drained (half the liquid in the can is needed in the casserole)
15 ounce can kidney beans, drained
15 ounce can green beans or white navy beans, drained (see notes)

Instructions

Preheat the oven to 350F.
In a large Dutch oven or skillet on the stovetop, cook the bacon until crispy. Remove the bacon from the pan and set aside. Leave 1-2 Tablespoons bacon renderings (grease/fat) in the pan.
6 ounces bacon
Add the onion and ground beef to the bacon renderings. Cook on medium heat until meat is browned.
1 small onion, 1 lb ground beef
Add the cooked bacon and remaining ingredients to the skillet and gently stir until all the ingredients are combined.
1/2 cup coconut sugar, 2 Tablespoons apple cider vinegar, 1 1/2 teaspoon salt, 1/2 cup ketchup, 1 Tablespoon yellow mustard, 15 ounce can pinto beans, half drained, 15 ounce can kidney beans, drained, 15 ounce can green beans or white navy beans, drained, 6 ounces bacon
Place the Dutch oven in the preheated oven and bake for 30 minutes or until the sides of the beans are bubbly. If you are not using a stovetop-to-oven safe pan, pour the casserole into a 9×13 glass pan and bake at 30 min or until the sides are bubbly.
Serve warm. Store leftovers in refrigerator for up to 3 days.

Notes

Prep Tips - There is no need to rinse any of the canned beans and if some liquid/water from the cans ends up in the casserole that is fine. The original recipe has more liquid in it, but I prefer it with less like this version. However, if you don’t have some liquid from the beans the casserole will be too dry. So that is why I say, add 1/2 the liquid from the pinto beans and that should be perfect!

Substitute Tips - Any kind of beans will work in this dish. I chose pinto, kidney, and green beans, but Lima, navy, or any combination tastes just as great!

Nutrition