Description
A hearty and delicious calico bean casserole bake that’s perfect for family dinners.
Ingredients
Scale
- 225 grams (8 ounces) lean ground beef
- 225 grams (8 ounces) bacon, chopped
- 400 grams (14 ounces) canned baked beans
- 400 grams (14 ounces) canned kidney beans, drained and rinsed
- 400 grams (14 ounces) canned butter beans, drained and rinsed
- 1 medium yellow onion, finely chopped
- 80 grams (1/3 cup) ketchup
- 50 grams (1/4 cup) brown sugar, packed
- 30 milliliters (2 tablespoons) distilled white vinegar
- 10 grams (2 teaspoons) yellow mustard
- 2 grams (1/2 teaspoon) kosher salt
- 1 gram (1/4 teaspoon) ground black pepper
Instructions
- In a large skillet, cook chopped bacon over medium heat until crisp. Add ground beef and continue cooking, breaking up the meat, until browned. Drain excess fat.
- Add chopped onion to the skillet with the cooked meat and sauté until translucent, about 5 minutes.
- In a large mixing bowl, combine baked beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, mustard, salt, and black pepper. Mix thoroughly.
- Stir the cooked meat and sautéed onions into the bean mixture until evenly distributed.
- Transfer the mixture to a 2-liter (2-quart) baking dish. Bake in a preheated oven at 175°C (350°F) for 45 minutes, uncovered, until bubbly and heated through.
- Allow casserole to rest for 10 minutes before serving to enhance flavor development.
Notes
- Feel free to customize with your favorite types of beans.
- This dish pairs well with cornbread or a fresh salad.
- Can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg