Hearty, smoky, and full of flavor, Calico Beans are a classic Midwestern comfort dish that goes by many names—Cowboy Beans, Cowboy Calico Beans, or in our family, “Halloween Beans.” No matter what you call them, this colorful medley of beans simmered with bacon, beef, and a sweet-tangy sauce is always a crowd-pleaser. Perfect for chilly fall evenings, game-day potlucks, or Halloween night before the kids head out trick-or-treating, Calico Beans are both nostalgic and satisfying. Serve with warm cornbread for a cozy, complete meal that’s guaranteed to become a family tradition.
INGREDIENTS:
1 lb. Corralitos apple-smoked bacon, cut into 1″ strips
1 lb. ground beef (or turkey)
2 medium red onions, chopped
4 cloves garlic, minced
1 – 15 oz. can butter beans, drained
1 – 15 oz. can pinto beans, drained
1 – 15 oz. can red kidney beans, drained
1 – 15 oz. can black beans, drained
1 – 15 oz. can cannellini beans, drained
1 – 28 oz. can pork and beans, with their liquid
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons cumin
2 teaspoons smoked paprika
METHOD:
In a large Dutch oven, cook bacon over medium-high heat until crisp. Transfer to a plate lined with paper towels. Discard all but 2 tablespoons of the drippings.
In the same pot, cook ground beef until about halfway browned. Add onions and garlic, then continue cooking until the beef is fully cooked and onions are softened. Stir the bacon back in.
Drain all beans except the pork and beans. Add drained beans plus the entire can of pork and beans (with liquid) to the pot. Stir to combine.
Add ketchup, mustard, vinegar, brown sugar, Worcestershire, liquid smoke, cumin, and smoked paprika. Mix thoroughly and simmer over low heat until heated through.
Cover the Dutch oven and transfer to a preheated 350°F oven. Bake for 45 minutes, until bubbly and fragrant.
Let cool slightly before serving. Pair with warm cornbread for the ultimate comfort meal.
