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-Vegan Calico Beans-

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The BEST easy vegan Calico Beans

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 by lying if I told you otherwise.

I first incountered 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 Instapot 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’s your favorite BBQ potluck recipe? Let me know in the comments!

vegan calico beans

Vegan Calico Beans

Yield: 8 Side Dish
Prep Time: 5 minutes
Cook Time: 16 minutes
Instapot- warming up and natural release: 30 minutes
Total Time: 51 minutes

These easy, delicious vegan calico beans are always a hit at pot lucks. Perfect for the 4th of July and any summer holiday.

Ingredients

  • 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

Instructions

  1. Throw all your ingredients either into an Instapot or slow cooker. For the Instapot 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 made this recipe and loved it, let me know in the comments or #courtneyshomestead. Thanks so much for your support!

<3 Courtney


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