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From cowboys to kiddos, everyone goes crazy for Slow Cooker Calico Beans. Loaded with beef and bacon, they’re great for cookouts, parties, and easy meals!
Meggan’s notes
Oh, this recipe! Sort of a chili, kind of baked beans, maybe a sloppy Joe, but always completely delicious. It’s just the kind of thing to make when the weather takes a chilly turn and you’re hungry for something that really sticks to the ribs.
Calico Beans can also go by the name Cowboy Beans, probably because this meaty one-pot meal was a campfire favorite under the starry skies for generations. And if you haven’t tried it before, you’re in for quite a treat.
What are Calico Beans?
Just like a calico cat with so many colors, “calico” just refers to the hodge-podge of beans used in the recipe: pork and beans, kidney beans, and butter beans. The beans are all cooked with bacon and ground beef in a tangy, sweet sauce.
By the way, you don’t have to use those exact beans, strictly speaking. Some people swear by lima beans, while others simply must have pintos. And black beans are always good too.
In other words, pick an assortment of beans that you like and put them together in the crockpot. They’ll be great, no matter what you use.
Cowboy Beans Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Ground beef
- Bacon
- Canned pork and beans
- Butter beans
- Kidney beans
- Onion
- Ketchup
- Mustard
- Vinegar
- Brown Sugar
How to make Calico Beans
- In a large skillet over medium-high heat, cook ground beef and bacon; drain well and transfer to the slow cooker.
- Add onion, all beans, brown sugar, ketchup, vinegar, and mustard.
- Mix well, cover, and cook on HIGH for 4 hours or LOW for 8 hours. Season to taste with salt (I like 1 teaspoon).
Cowboy Bean Recipe variations
- Molasses. Some people love the richness that the molasses provides, but this recipe already includes molasses in the form of brown sugar.
- Liquid smoke. A tiny bit of liquid smoke gives a nice smokiness to the beans. Try it!
- Pork sausage. Some cooks love using pork sausage in Calico Beans in place of ground beef.
- Lima beans. Canned lima beans are super tasty, too. Any bean is a good bean.
- BBQ sauce. Switch out the ketchup (or part of the ketchup) for your best barbecue sauce.
How to make oven-baked Calico Beans:
- Turn the oven on to 350 degrees. Cook the bacon and beef together in the bottom of a large Dutch oven, cast iron casserole, or other stove-to-oven safe cookware, as long as it has a lid.
- Drain off the fat and add the remaining ingredients and cover, Bake in the oven for 45 to 60 minutes, until piping hot.
Calico Beans with dried beans:
It’s always super economical to use dried beans in recipes, especially when you’re cooking for large groups. It’s a little extra work to cook the beans, but your whole recipe ends up costing just a few dollars.
- Cook the beans separately, according to size (larger beans may take longer) in a large pot of unsalted water, simmering until tender. Then drain them and they’re ready to go.
- Or, cook the dried beans cook in mere minutes in an Instant Pot (Even though it’s a fabulous appliance, it’s not recommended to make Calico Beans in the Instant Pot using cooked, canned beans. You run the risk of overcooking the canned beans in the electric pressure cooker).
How many dried beans do you need for Calico Beans? Here’s some tips:
- A rounded ½ cup of dried beans = 1 (15-ounce) can of beans
- 1 ½ cups of cooked beans, drained = 1 (15-ounce) can of beans
- 1 ½ pounds dried beans = 1 (#10) can of cooked beans (109 ounces)
How to serve this Calico Bean Recipe
These beans are divine all on their own in a bowl, as a main course. You can treat them like chili and load them up with all your favorite chili toppings:
- Diced jalapeno
- Chopped raw onions
- Shredded cheddar cheese
- A dollop of sour cream or Greek yogurt
- Crunchy corn chips
Or serve them as a filling and hearty side dish alongside Barbecue Chicken, roasted Greek Potatoes, and the Best Macaroni Salad at your next shindig under the starry skies.
How to store this Recipe for Cowboy Beans
To store Cowboy beans, cool them to room temperature, then pack in an airtight container and refrigerate for up to 4 days.
Cowboy beans are great for the freezer, too! Pack into freezer-safe containers and leave at least 1 inch of headspace for expansion. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat to 165 degrees on the stovetop or in the microwave.
The flavor of the beans improves over time, so this is one recipe you’ll definitely want to make ahead to get ahead for your next party.
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Cowboy Bean Recipe (Calico Beans)
Ingredients
- 1 pound ground beef
- ½ pound bacon diced
- 1 medium onion peeled and chopped
- 2 (16-ounce) cans pork and beans drained
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can butter beans drained and rinsed
- 3/4 cup brown sugar packed
- 3/4 cup ketchup
- 2 teaspoons white vinegar
- 1 teaspoon yellow mustard
- Salt
Instructions
To make Calico Beans in a slow cooker:
- In a large skillet over medium-high heat, cook ground beef and bacon; drain well and transfer to the slow cooker.
- Add onion, all beans, brown sugar, ketchup, vinegar, and mustard. Mix well, cover, and cook on HIGH for 4 hours or LOW for 8 hours. Season to taste with salt (I like 1 teaspoon).
To make Calico Beans in the oven:
- Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook ground beef and bacon; drain well and transfer to a 2-quart casserole dish.
- Add onion, all beans, brown sugar, ketchup, vinegar, and mustard. Mix well, cover, and bake until heated through, about 45 minutes to 1 hour. Season to taste with salt (I like 1 teaspoon).
To make Calico Beans on the stove:
- In a large Dutch oven or stock pot over medium-high heat, cook ground beef and bacon; drain well.
- Add onion, all beans, brown sugar, ketchup, vinegar, and mustard. Bring to a simmer and cook until heated through, stirring occasionally, about 20 minutes. Season to taste with salt (I like 1 teaspoon).
Are you able can these beans for later. Just wondering because I’m the only one in the house that eats beans and I would prefer to make these and be able to can them maybe in a pressure canner and jars for later. If anybody can tell me if you can do that I would appreciate it. Because this looks delicious
Hi Emma! Thanks for your question! We are not experts at canning but I looked in the Ball Complete Book of Home Preserving. This recipe falls under “low acid foods” so you would have to use a pressure canner. I saw they have a chili recipe in the book, but they don’t add the beans to the jars; they stir in cooked or canned beans when reheating the chili to serve it. I think your best bet is to find a recipe that was designed for canning and has been tested for safety. I could give you their instructions for the chili, but I really don’t know if it would work and I don’t want to give you bad advice or harm you in any way. I’m sorry about that! Thank you! -Meggan
What can this be made on a Thursday for a Church Potluck?
Hi Ann, yes! They can be made Thursday and refrigerated until Sunday! If they seem too thick, you can thin with hot water. Hope this helps! -Meggan
I made this for a pot luck at my church and it was a BIG Hit!!! I didnt have any left to take home 🙁 LOL Thanks for sharing this recipe.
Btw… Switch out the molasses for 1 1/2 cups brown sugar if you like.. works really well.. and don’t forget a cap full of liquid smoke!
I literally stole this recipe from an 80 year old man in the 1980’s. It has been a family favorite for decades.. I recommend switching the butter beans for more kidney beans as some people don’t like the texture.
These remind me exactly of what my mother in law makes. So good
Wow, great article.Much thanks again.
Years ago when this recipe was really popular I made this. Shortly after I threw the recipe away due to, lets say issues. Of late I have been searching for it again and here it is. Woo, who here it is and for supper tonight. Thanks so much for your great work.
Made the slow cooker calico beans yesterday. Two things I would do differently: Fry bacon separately from ground beef – I prefer crispy bacon. Sauté onion in bacon fat – onions were still crunchy even after 6 hours. But other than that it was a hit!
Hi Sally! I’ve also thought about the bacon thing. It’s a good call, I’ll probably make the recipe again and change it to that. I also agree about the onions, but I guess I always kind of like the crunch. But yeah, again something to experiment with. You are also right about the prep time (3 for 3!), that should probably be at least 10 minutes, possibly 15. I’ll have to time it next time I make these. Thanks for your insights, they are appreciated! And will likely be incorporated. 🙂
I should also say, there is no point in making a “dump and pour” slow cooker recipe if the results aren’t good. Sometimes I give in to the trends and move in that direction, but you have reminded me to just focus on the best food, even if it takes a little longer. Thanks.
Good point.
I remember eating this as a kid, but I have forgotten all about it! Thanks for reminding me! Don’t remember my mom making it in the slow cooker, so this is an awesome option!!