Calico Bean Bake
- Ready In:
- 8hrs 30mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 6 slices lean bacon
- 1 medium yellow onion, finely chopped
- 1 -2 garlic clove, minced
- 1 (27 ounce) can brick-oven baked pork and beans
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2 ounce) can butter beans, drained
- 1 (10 ounce) package frozen baby lima beans, thawed
- 1 (16 ounce) can chickpeas, rinsed and drained
- 3⁄4 cup ketchup
- 1⁄3 cup firmly packed light brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
directions
- In a skillet over medium heat, cook the bacon to render some of the fat, but leave it soft; drain on paper towels.
- Remove all but 2 tablespoons of the drippings and then cook the onion, stirring often, until softened, about 5 minutes.
- Add in the garlic and cook for 30 seconds to 1 minute.
- Combine all the beans in the slow cooker and add in the ketchup, brown sugar, vinegar, and mustard.
- Add in the onion mixture and stir to combine.
- Lay the bacon strips over the top, pressing them into the beans.
- Cover and cook on LOW for 6-8 hours.
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