When I think back on my childhood, the one consistent recipe I always remember is my Mother's Calico beans. Nothing fancy, but oh so good and memorable. It was a dish that was, and to this day, a must have. The type of beans could always change, but the flavor was always the same.....delicious and full of warmth. A must try!!
- 1 lb sausage
- 8 slices Bacon
- 2 whole Onion, Coarsely Chopped
- 1 cup Brown Sugar
- ½ teaspoons Garlic Salt
- 2 teaspoons prepared mustard
- Pepper To Taste
- 1 16 oz. can yellow or butter beans, undrained
- 1 16 oz. can Green Beans, undrained
- 1 16 oz. can Pork And Beans, With Juices
- 1 16 oz. can Kidney Beans, With Juices
- 1 16 oz. can lima beans, undrained
- 1 can tomato soup
- 1 11 1/2 oz can tomato paste
Preheat oven to 350°F.
In a large skillet over medium heat, fry the bacon until crispy. Remove the bacon from the pan and set aside.
Save 2 Tablespoons of the grease (discard the remaining grease). Saute the onions and crumbled sausage in the saved bacon grease. Once the onions are translucent and sausage is cooked through, stir in the brown sugar, garlic salt, mustard and pepper. Mix to combine.
Stir in the beans, one can at a time, along with the tomato paste and tomato soup. Cut the bacon into bite sized pieces and add it to the bean mixture. Thoroughly combine all the ingredients.
Place mixture into large bean pot or dutch oven. Bake uncovered at 350°F for 1 hour.
Serves 10
Prep Time 20 Minutes
Total Time 1 hour and 20 Minutes