These vegan calico beans are sweet, hearty, and delicious. They are a breeze to make and always a hit.
Have you ever heard of Calico Beans? Honestly, I am not really sure why they are called that.
I even tried to do a quick google search, but no luck, it just came up with a million other Calico bean recipes.
There is a reason there are so many Calico bean recipes floating around. They are SO good.
These are the beans you take to a potluck and get all the rave reviews.
People will be asking you for the recipe, going back for seconds and you will be feeling real good about your food-making skills.
That’s a lot of pressure to put on a recipe, but I would be lying if I told you otherwise.
I first encountered these beans many years ago from an All Recipes recipe.
I have since then adapted the recipe to my liking.
Calico beans are pretty similar to baked beans, but they have this delicious BBQ flavor that is just so good.
This is a sweet bean recipe and you can cut down on the sugar a bit if you want and it will still be good.
This recipe is also SUPER easy.
Like drop everything in either a crockpot or an Instant pot and let it works its magic.
These are my favorite kind of recipes.
It leaves you able to get onto another recipe.
Plus on those hot summer days, you aren’t heating your house up too much.
That’s a win right there!
We almost always have these on the 4th of July.
Paired with some potato salad or mac salad, a fruit salad, whatever you love for your summer potlucks.
I also love to take a scoop of these beans with a scoop of potato salad and mix it together.
Sounds odd, I know- but the flavors go so well together.
What ingredients do I need for these vegan calico beans?
- canned kidney beans, drained
- canned butter beans, drained
- canned baked beans, brown sugar flavor- make sure vegan
- white vinegar
- dijon mustard
- brown sugar
- black pepper
- salt to taste
Optional; vegan ground beef
How do you make calico beans?
Throw all your ingredients either into an Instant pot or a slow cooker.
For the Instant pot cook on manual for 16 minutes, natural release, it will thicken slightly as it cools.
On the slow cooker- cook on high for 4 hours or longer.
What’s your favorite BBQ potluck recipe? Let me know in the comments!
- 1 15 oz can kidney beans, drained
- 1 15 oz can butter beans, drained
- 1 28 oz can baked beans, brown sugar flavor- make sure vegan
- 1/2 cup ketchup
- 1 small onion, chopped
- 1 TB white vinegar
- 2 TB dijon mustard
- 1/4 cup brown sugar
- 1/2 tsp pepper
- salt to taste
- *optional vegan ground beef
- Throw all your ingredients either into an Instant pot or slow cooker. For the Instant pot cook on Manuel for 16 minutes, natural release, it will thicken slightly as it cools. On the slow cooker- cook on high for 4 hours or longer.
Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 265Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 776mgCarbohydrates: 55gFiber: 11gSugar: 21gProtein: 14g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.