Recipe for Calico Beans
aka "Alanna's Famous Cowboy Beans"

Nothing like a big ol' pot of great baked beans! Calico Beans are definitely hearty: meaty enough for supper but more often a popular side at potlucks and around campfires. Men, especially, love these doctored baked beans and no kidding, beg me to send the recipe to their wives. No wonder Calico Beans are now dubbed "Alanna's Famous Cowboy Beans"! Hint Hint: These baked beans are mostly "doctored" up canned beans!

Potluck Favorite. Slow-Cooker Friendly. High Protein. Great for Meal Prep.
Calico Beans aka Alanna's Famous Cowboy Beans, a potluck favorite ♥ KitchenParade.com, also called Roosevelt Beans. High Protein. Slow Cooker Friendly. Great for Meal Prep.

COMPLIMENTS!
  • "... they were very good." ~ Gary

On My Mind: Why Is There Meat In So Many Dishes That Don't Need It?

During my vegetarian years, many Midwestern dishes confounded me.

Why, I wondered, was meat present when none was needed? At Thanksgiving one year every single dish except dessert, even the broccoli salad, had bits of meat.

I've been eating meat again for eleven years but it took one book and one elk to finally, I think, answer that meaty (ahem) question.


THE BOOK Food of a Younger Land is portrait of American food culture during the American Depression from WPA writers. It’s a state-by-state uneven although occasionally fascinating book, better to get from the library, say, than to purchase. The Kansas essay described how beef was ever-present.

My Aha Moment! Of course! If we live near the sea, we set traps for lobster and crab. If we live on lakes and streams, we throw in a line for walleye and trout. If we live in a place where plants grow into jungles, we learn to worship lettuce and citrus. But if we live in the plains where cattle graze? We cook beef.

Or at least we used to eat like this, when a 100-Mile Diet was inconceivable because a 100-Yard Diet was sustenance.

RESOURCES The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal (yeah, must be the world's longest book title) by Mark Kurlansky Just so you know, I personally selected this book — and if you buy something through the link, Kitchen Parade may earn a small commission. Every bit helps, so thank you! My Disclosure Promise


THE ELK Last fall, I was shocked at how few coolers it took to carry home a whole Missouri farm-raised elk. Steaks and roasts? A few, but plenty. Elk tenderloin? Exactly two. Stew meat? Sure. Mostly? Pound after pound after pound of ground elk meat.

My Aha Moment! Of course! If we have an abundance of ground meat, we tuck it into every dish we can. It’s the thrifty, resourceful and frugal way to feed a family.

Different Names for Calico Beans

Calico Beans? Who gives recipes their names and why do they stick? Tis a puzzle.

In my history, these beans are called "Calico Beans" or some times "Cowboy Beans".

But just this week I learned that they are also called "Roosevelt Beans". They are so famous at Yellowstone National Park in Wyoming that the park kitchens print out the recipe as a souvenir for park visitors. (We visited Yellowstone for the very first time yesterday! What a privilege, especially viewing the wolf pack at dawn in the Lamar Valley.)

But now there's another name, Alanna's Famous Cowboy Beans!

Why? Because Calico Beans are my #1 most-requested and most-anticipated recipe! I cook up big pots for family parties, carry a slow cooker-ful to church potlucks, serve it from extra-large cast iron Dutch ovens at outdoor parties – and send it along to elk camp and deer camp, hearty food for for hungry hunters.

Super-Easy to Make

What’s no puzzle is that these doctored baked beans are a breeze to throw together and a sure-fire hit at your next barbecue, neighborhood potluck or church supper.

This recipe has been a favorite for so long, taken from a dog-eared Iowa church cookbook with a dozen similar variations, many with more bacon and ground meat, also more sugar. Over the years, I’ve dropped most of the sugar and on occasion, even throw in another can or two of beans, different kinds and colors to live up to the "calico" name.



CALICO BEANS RECIPE

Hands-on time: 20 minutes
Time to table: 90 minutes
Makes 6 cups
    COOK SEPARATELY
  • 1/2 pound bacon, cut into small pieces
  • 1 large onion, chopped
  • 2 tablespoons water
  • 1/2 pound ground meat (beef, elk or turkey)
    COMBINE
  • 1/4 cup (70g) ketchup
  • 1/4 cup (65g) barbecue sauce or steak sauce
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons mustard (any old ballpark mustard will do)
  • 2 tablespoons molasses (mild or blackstrap, either one)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 16 ounces canned pork & beans
  • 16 ounces canned kidney beans
  • 16 ounces canned butter beans
  • Cooked Bacon
  • Cooked Onion
  • Cooked Meat
  • Cooking spray, for the casserole dish

Heat oven to 350F/180C.

COOK THE BACON In a large skillet or Dutch oven, cook the bacon pieces until crisp. Lift out the bacon onto paper towels to drain. Pour off all but a tablespoon of the bacon fat. (Why cook the bacon separately? So the bacon crisps up and so the excess bacon grease can be removed.)

COOK THE ONIONS Add the onions, stirring to coat with fat. Deglaze the pan with water, then let the onions cook until golden. Lift the onions out to a bowl large enough to mix everything together. (Why cook the onions separately? So they turn golden and stay rich-flavored and distinctly onion-y.)

COOK THE MEAT Add the ground meat and cook on medium high, breaking the meat into chunks at first, then letting it cook without stirring for several minutes, enough so that it chars slightly, creating a crust on meaty chunks. When the meat is nearly cooked, if needed, drain off any excess fat. (Why cook the meat separately? So that the meat can stay chunky not grainy and so the excess fat can be drained off without losing, say, the onion flavor.)

COMBINE Finally! While cooking the bacon, onion and meat, collect all the remaining ingredients in the large bowl (depending on your timing, it might already hold the Cooked Onions). Stir in the Cooked Bacon and Cooked Meat, stirring really well to evenly distribute all the ingredients.

Transfer to a large casserole dish. If making ahead, cover and refrigerate until ready to bake. Let warm to room temperature before baking.

BAKE Bake for 1 hour (longer if the beans have been chilled), either covered (the beans will stay quite wet and soupy) or uncovered (they'll form a nice crust on top).

Good served hot or at room temperature.

ALANNA’s TIPS No kidney beans or butter beans? No problem. Just substitute two different cans of beans, try to use beans with different colors and shapes. For vegetarian Calico Beans, omit the bacon and ground meat. Then cook the onion, perhaps a bell pepper or two, even a tomato, in a little olive oil. You’ll also want to select a vegetarian can of "pork" (ahem) and beans. For a little smoky heat, stir in a teaspoon of the adobo sauce from a can of chipotle peppers.

COOKING for a CROWD This is a real crowd favorite! To cook ahead, cook and freeze everything except the canned beans. For a huge 4X batch, I cook two double batches in side-by-side Dutch ovens, cooking the bacon, meat and onions separately. Collect these in a bowl, then stir in everything else except the beans. Just before serving, combine what's been cooked ahed and the canned beans and bake over an open fire in a huge cast iron Dutch oven if need be, preferably next to a mountain stream, with a cool breeze whistling through the fir trees. Feed to hungry hunters with hot cornbread!

USING A SLOW COOKER It’s important to actually “cook” this dish, not just mix it and rewarm. (That's experience talkin', darlings ...) So if you use a slow cooker, let it cook for several hours, not just rewarm.

TO DRAIN OR NOT TO DRAIN The last time I made this, I wondered about draining the canned beans (not the can of pork 'n' beans, the kidney and butter beans). I take great care with detail when writing recipes, I’m just sure I’d have mentioned draining the beans if I’d done this before. So no, don’t drain the beans! But if you like, do drain the beans, I've now done it that way too, it's a great way to remove excess sodium.

NUTRITION INFORMATION Per Half Cup (assumes ground turkey and drained beans): 157 Calories; 2g Tot Fat; 1g Sat Fat; 14mg Cholesterol; 662mg Sodium; 27g Carb; 5g Fiber; 10g Sugar; 11g Protein. WEIGHT WATCHERS POINTS WW Old Points 2 & PointsPlus 4 & SmartPoints 5 & Freestyle 3 This old recipe has been "Alanna-sized" with reductions in meat, sugar and portion size and increases in low-calorie flavors.
Adapted from a church cookbook from Webster City, Iowa

More Healthy Bean Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Quinoa & Black Bean Salad Greek Baked Beans (Gigantes Plaki) One-Pot Chicken with Beans & Vegetables
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from Kitchen Parade

~ 15-Bean Soup ~
~ Fresh Three-Bean Salad ~
~ Tuna & White Bean Dip ~
~ more bean recipes ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)

~ bacon ~
~ beef or elk or turkey ~
~ dried & canned beans ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2009, 2014, 2015 (repub) & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. These look delicious and look perfect for autumn.

    j

    ReplyDelete
  2. I wrote a column called Kitchen Korner for the Leesburg Times-Mirror. On January 4, 1973, the featured recipe was for Calico Beans, and it used pork and beans, dark red kidney beans, and green lima beans. It was actually quite pretty and I always assumed the name was because of the contrasting colors of the beans.

    ReplyDelete

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna