Chewin'

the News

May 2004

Calico Beans

Marie Cole, TX

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes: 9”x13” pan	1	2	3	4	5	6
Ingredients:
Lean ground beef	1/2 lb.	1 lb.	1-1/2 lb.	2 lb.	2-1/2 lb.	3 lb.
Chopped bacon	1/2 lb.	1 lb.	1-1/2 lb.	2 lb.	2-1/2 lb.	3 lb.
Chopped onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Pork-n-beans, undrained	40 oz.	80 oz.	120 oz.	160 oz.	200 oz.	240 oz.
Pinto beans, drained	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Lima beans, drained	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Ketchup	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Prepared mustard	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Vinegar	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:

In a large skillet, brown the ground beef, bacon and onion together.  Drain if necessary.  Meanwhile, in a large bowl, mix together the Pork-n-beans, pinto beans, lima beans, ketchup, brown sugar, mustard and vinegar.  Add the cooked meat and onions, and stir to mix well.  Set aside to cool.

Freezing Directions:

Put cooled mixture in a one-gallon freezer bag.  Seal, label and freeze.

Serving Directions:

Thaw.  Pour contents in a 9”x13” baking dish.  Cover and bake for 30 minutes at 350 degrees.  Uncover and bake for another 15 minutes.

Marie’s Comments:

This recipe is one my grandmother used to serve her nine kids.  They were on a strict budget, so this dish was great for stretching the meat.  I now like to serve it at Thanksgiving and on special occasions.  The flavor is delicious, and it can stand alone as a meal as long as you add a simple vegetable or fruit.

Due to the presence of bacon, I recommend you keep this for no longer than 1-2 months in the freezer.  The flavor of the bacon gets stronger the longer it’s frozen.  Or omit the bacon, and it keeps for up to six months quite well.

Nutritional Info:

Per Serving: 540 Calories; 21g Fat (34.7% calories from fat); 27g Protein; 63g Carbohydrate; 13g Dietary Fiber; 54mg Cholesterol; 1838mg Sodium.

Exchanges: 3 Grain (Starch); 2-1/2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat; 1 Other Carbohydrates.

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