Easy Baked Calico Beans with Beef and Bacon & Potluck Logic

Potluck gatherings? Fan or not? Recently at work during a rare moment of down-time, several of us discussed the merits of a staff-wide potluck lunch. (Names will remain anonymous to protect the opinions and snarkiness of those involved.) One adamant staff member felt the potluck should be limited to certain departments. The reason…how one presents themselves in public could be a reflection of their home’s cleanliness. Another thought it wise to put labels on the take-in dishes featuring the maker’s name. And wouldn’t it be embarrassing if certain plates and bowls were left almost full at the end due to its owner? Does this mean walking out with your largely uneaten dish was like a perp walk of shame out of the building? A sassy somebody then questioned how many people’s cat’s tails would have wandered through the making of the food and whether or not hairs would show up. (Ummm, gulp! NOT mine!) By the end of this conversation, we ultimately decided to postpose any thoughts of mass food sharing. (Cue the bad memes.)

Back in the day, growing up in National Parks like Bryce Canyon and Death Valley, potlucks were a common social get-together. Usually every month or quarter at a minimum, park staff and their families rallied together for various reasons–birthdays, holidays, retirements, or a much needed morale booster. We always went, usually with a salad or a dessert. Substantial items like meat, which were grilled or cooked ahead of time by volunteers (or whoever was really good at it!), was provided by the park’s social committee. If you walked in with the mindset your food dish was at least something you’d eat, then you you wouldn’t starve. (There’s a legit reason people bring napkins, plates and plastic ware to potlucks!) My experience, however, was there was a lot of tasty options, and wishes for recipes after the fact.

Without the cannons and fanfare, I present my version of a classic baked Calico beans recipe. Over the decades, I shamelessly admit to gluttoning down bowls of saucy, savory and sometimes too sweet baked beans from industrially long tables covered with plastic tablecloths. What stood out in these recipes were the extra add-in’s to the factory produced cans of baked or “pork-n-beans” varieties conveniently plucked from store shelves. So, in homage to my potluck upbringings, and desire to keep cat butts out of ALL food in my house, I present my up-cycled recipe for Easy Baked Calico Beans with Beef and Bacon. It’s a meal in and of itself. A pound of beef and bacon, plus three versions of canned beans and a few spicy add-in’s make this dish a delicious take-to or stay-in side. Perfect with burgers, dogs, or BBQ!

Easy Baked Calico Beans with Beef and Bacon

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Slightly spicy, sweet and saucy, this almost homemade baked bean recipe is perfect as a quick main dish with hamburger and bacon.  But it serves as a splendid side to basic burgers, dogs and BBQ!  Amp up the spice as you see fit!

 

• Author: Erin Thomas
• Prep Time: 15-20 Minutes
• Cook Time: 40-45 Minutes
• Total Time: About 1 Hour
• Yield: About 12 Servings 1x

Ingredients

Scale 1x2x3x

1 pound bacon (preferably thick cut, cut into lardons)

1/2 c. onion, finely diced

1 tsp. red pepper flakes*

1 tsp. garlic powder

1 tsp. black pepper

1 pound ground beef

1 can (15 oz.) Cannellini, butter, or lima beans, drained and rinsed

1 can (15 oz.) kidney beans (light or dark), drained and rinsed

2 cans (30 oz.) pork-n-beans, straight out of can (“Van Camps is what I used.)

3/4 c. ketchup

1 tsp. yellow mustard

1/2 c. brown sugar, not packed

Salt (Table, kosher or sea), to taste

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Instructions

Preheat oven to 350 degrees F.  Set a 9-13-inch baking pan aside.

In a large frying pan over medium heat,  cook bacon until crispy, about 5-7 minutes.  Remove bacon to a paper towel lined dish, reserving about 1 T. bacon grease in pan.  Add onion, red pepper flakes, garlic powder and black pepper.  Cook, stirring often, until onion is translucent and soft.  Remove to the same dish with the bacon.  Add ground beef to the frying pan.  Cook until browned and no pink remains.  Drain fat and set aside.

In a large bowl combine all beans with ketchup, mustard, brown sugar and salt.  Stir well.  Add in bacon, onion, and ground beef.  Stir again until well-combined.  Pour into 9×13-inch baking diish.  Bake for 40-45 minutes.  Remove from oven and serve immediately.**

Notes

*Adjust the amount of heat your palette desires.  1/2 to 1 tsp. is appropriate to this dish, but feel free to use chipotle or chili powder as well.

**If necessary, prep dish until the point of baking.  Dish can be put into refrigerator until ready to bake.  Be sure to allow dish to come to room temperature before putting into preheated oven.