This Slow Cooker Calico Beans recipe is a crowd-pleaser that is easy to make and packed with savory flavors. It’s perfect for family gatherings, potlucks, or any occasion where you want to impress your guests. The combination of beef, beans, and spices make this dish hearty, filling, and comforting. Plus, it can be served with various sides, such as bread, cornbread, or rice.
This Slow Cooker Calico Beans recipe is a favorite in my household, and my husband and kids absolutely love it! We first discovered this recipe when we were looking for a hearty and easy meal to make for a family gathering, and it was an instant hit. The aroma of the beans cooking in the slow cooker filled the house and made us all eager to try it. Now, it has become a staple in our household, and we make it regularly. The combination of sweet and tangy flavors with the tender beef and beans is irresistible.
Why This Slow Cooker Calico Beans Recipe is a Must-Try
This Slow Cooker Calico Beans recipe is unique and flavorful due to the combination of brown sugar, ketchup, apple cider vinegar, Dijon mustard, and red pepper flakes. The ingredients create a perfect balance of sweet and tangy flavors, complementing the savory taste of the beef and beans. The dish is easy to make and perfect for busy weeknights or lazy weekends since it only requires 10 minutes of prep time and a slow cooker. This recipe is also versatile and can be served with various sides, such as bread, cornbread, or rice.
Ingredients:
- 1/2 tsp vegetable oil
- 1 lb lean ground beef (455g)
- 1 onion, diced
- 1/2 cup packed brown sugar (100g)
- 1/4 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1/4 tsp crushed red pepper flakes
- 1 can tomato sauce (15 oz or 425g)
- 1 can butter beans, drained (16 oz or 454g)
- 1 can kidney beans, rinsed and drained (16 oz or 454g)
- 1 can pork and beans (16 oz or 454g)
- 1 can pinto beans, rinsed and drained (16 oz or 454g)
Directions:
- Heat the oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes.
- In a slow cooker, combine the cooked beef, diced onion, brown sugar, ketchup, apple cider vinegar, Dijon mustard, crushed red pepper flakes, and tomato sauce. Stir to combine.
- Add the drained butter beans, rinsed and drained kidney beans and pinto beans, and pork and beans to the slow cooker. Stir to combine.
- Cover and cook on low for 4-5 hours.
- Serve hot with bread, cornbread, or rice, if desired.
Notes:
- You can substitute ground turkey or chicken for the ground beef for a healthier option.
- If you prefer a spicier dish, you can increase the amount of crushed red pepper flakes or add hot sauce.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Conclusion:
This Slow Cooker Calico Beans recipe is a delicious and easy-to-make dish that is perfect for feeding a crowd or for a cozy family dinner. The combination of sweet and tangy flavors with the savory taste of the beef and beans is sure to impress your taste buds. Plus, this recipe is highly adaptable, making it easy to customize to your preferences. It’s a perfect dish to make on a busy weeknight or a lazy weekend, as it requires minimal prep time and cooks itself in the slow cooker. Give this recipe a try and enjoy a hearty and flavorful meal that everyone is sure to love!
Slow Cooker Calico Beans
Ingredients
- 1/2 tsp vegetable oil
- 1 lb lean ground beef 455g
- 1 onion diced
- 1/2 cup packed brown sugar 100g
- 1/4 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1/4 tsp crushed red pepper flakes
- 1 can tomato sauce 15 oz or 425g
- 1 can butter beans drained (16 oz or 454g)
- 1 can kidney beans rinsed and drained (16 oz or 454g)
- 1 can pork and beans 16 oz or 454g
- 1 can pinto beans rinsed and drained (16 oz or 454g)
Instructions
- Heat the oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes.
- In a slow cooker, combine the cooked beef, diced onion, brown sugar, ketchup, apple cider vinegar, Dijon mustard, crushed red pepper flakes, and tomato sauce. Stir to combine.
- Add the drained butter beans, rinsed and drained kidney beans and pinto beans, and pork and beans to the slow cooker. Stir to combine.
- Cover and cook on low for 4-5 hours.
- Serve hot with bread, cornbread, or rice, if desired.
Notes
If you prefer a spicier dish, you can increase the amount of crushed red pepper flakes or add hot sauce.
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.