Classic Calico Beans Casserole Recipes

Steps:

• In a medium skillet, cook bacon until crisp. Remove bacon to paper towel to drain. Discard drippings. In the same skillet, cook beef and onion until beef is no longer pink; drain. Combine bacon, beef, onion and remaining ingredients in an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes.

Steps:

• Preheat oven to 325°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in remaining ingredients. Transfer to a greased 2-qt. cast-iron pan or baking dish. , Bake, uncovered, until the beans are as thick as desired, 45-60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 C).
• Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
• Cover and bake for 1 hour.

Steps:

• Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Put the bacon in a large skillet and cook over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the onion and ground beef and cook, breaking up the beef, until the onion is softened and the beef is crumbled and fully cooked, about 5 minutes. If necessary, drain any excess moisture released from the meat. Add the cooked bacon, kidney beans, navy beans, pork and beans, ketchup, brown sugar, dry mustard, vinegar and salt. Stir together and then transfer to a 9-by-13-inch baking dish.
• Bake until bubbling and caramelized on top, 35 to 40 minutes.

Steps:

• In a 12-inch skillet, cook onion in hot butter over medium heat about 15 minutes or until onion is very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, snipped sage, tomato paste, salt, and pepper. Add navy beans, butter beans, and Chick Peas; stir to coat.
• Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves, if desired.

Steps:

• 1. Using a colander,Drain kidney and butter beans. Set aside. Brown bacon, ground beef and chopped yellow and green onion. Combine all three cans of beans with browned ingredients. Add brown sugar, ketchup, vinegar and salt. Heat thoroughly.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low until heated through, 4-5 hours.