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Calico Veggie Beans
June 01, 2015

I had a couple slices of bacon that needed to be used up, so I cut them into small pieces, browned in a skillet, and added to the beans. Unless you don't eat meat, consider adding the bacon, as it added another layer of flavor. I knew for our tastes, 1 cup of brown sugar would make this way too sweet (personal taste preference), so I used 1/2 cup which was spot on. I also used Spanish tomato sauce (has a kick to it) which not only elevated the flavor, but was a good counterbalance to the sweet brown sugar. The recipe instructs you to drain only the kidney and lima beans, so that's what I did. After an hour baking, the beans were still WAY too soupy. I removed the foil, put the dish back into the oven, and cooked for another 20-25 minutes to reduce the liquid. I’d suggest you drain all four cans of beans, reserving some of the liquid, add a reasonable amount back to the bean mixture, and then they should be good-to-go in an hour. I served this as a side dish, not a one dish meal. We love beans, and really enjoyed this combination of beans; nice change from traditional baked beans. Wmahailet, thanks for sharing your recipe.

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