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Calico Beans Recipe

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This recipe for Calico Beans, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Parsons
Added: Tuesday, June 2, 2009


1/2 lb. ground beef
1/2 lb. bacon chopped
1 c. onion chopped
1/2 c. ketchup
1 c. garbanzo beans
1 c. kidney beans
2 tsp. mustard
3 T. vinegar
2 tsp. salt
3/4 c. brown sugar
1 can (28 oz.) pork and beans
2 c. butter beans
(Garnishes: sour cream and grated cheddar.)

Cook ground beef, bacon and onion. Drain fat. Add remaining ingredients. (All beans should be rehydrated. I use canned.) Can slow cook in crock pot or bake in casserole dish for one hour at 350 F. Tastes even better the next day.

Serve with sour cream and grated cheddar cheese.

This recipe is an adaptation of recipes from Terry Sabin and Monette Magleby.

Personal Notes:
Personal Notes:
I usually double the recipe and adjust amounts according to the sizes of the cans of beans. I use equal amounts of kidney beans and pork and beans and sometimes double the amount of butter beans. You can also use lima beans, but I prefer butter beans.




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