Calico Bean Bake

Calico Bean Bake

Adapted from a recipe in the Casserole Cook Book, page 37.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1-2 tablespoons white vinegar
  • 1 can pork and beans, (15 oz / 425 g / 2 cups)
  • 1 can red kidney beans, drained, (15 oz / 425 g / 2 cups), Shortcut
  • 1 can lima beans, drained, (8½ oz / 241 g / 1 cup)
  • 6 slices Canadian bacon, ¼ inch thick slices

Instructions
 

  • Heat the oil in a large non stick pan, when hot, add the onion and garlic, cook until soft but not browned.
  • Add the ketchup, brown sugar, mustard, salt, and 1 tablespoon of vinegar. Taste and adjust vinegar to your liking.
  • Preheat your oven to 180° C (350°), get out a 1½ quart casserole.
  • In a mixing bowl, add all the beans and mix together.
  • Pour the sauce into the beans and mix together.
  • Pour ¾ of the bean mixture into the casserole.
  • Place the Canadian bacon on top of the beans.
  • Pour in remaining beans.
  • Bake for 1 hour.
  • Just before serving, bring the bacon slices to the top.
  • Serve and enjoy.

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