Friday, June 28, 2013

Baked Bean Medley (Calico Baked Beans)

A medley of mixed beans make up this baked bean dish, often referred to as Calico Baked Beans because of the variety.
A medley of mixed beans make up this baked bean dish, often referred to as Calico Baked Beans because of the variety.

Baked Bean Medley

I'm pretty sure that The Cajun has had his fill of baked beans, after the Hawaiian Pineapple Baked Beans that I made last month and my classic Southern baked beans I made before that, and now this Baked Bean Medley.

I just really don't really know how to make a small version of baked beans without changing the flavors, so we end up eating them for days! Of course they can also be frozen pretty successfully. Trouble is, both of my freezers are full and every time I work things down a little bit, my favorite sale items like ribs and sausage or whole chickens go on sale again, and I fill it up again. Not complaining.

Anyway, this is a great mixed bean version of baked beans that's been around a long time and is sometimes called calico baked beans because of the varied mixture of beans. There is no set in stone bean to use. Folks use a wide variety of canned baked beans or pork and beans, great northerns, pinto, kidney beans, lima beans or butter beans, all of which are good to use.


While you can use plain ole pork and beans as the starter, I have always started my baked beans with a large can of Bush's, and from there, I just add in a mixture of three other cans. This time I used what I had in the pantry - Bush's Original Baked Beans, Bush's seasoned black beans, Margaret Holmes seasoned pinto beans and Ranch Style brand beans, which is also a type of pinto.

I like to use the Ranch Style brand beans sometimes because, depending on the variety used, it adds a sort of southwestern, Tex-Mex bend, and sets them apart from my usual brown sugar baked beans recipe. There are a number of flavors in the Ranch Style brand available now.


These can be made using only with beans with no meat, although many recipes will also include ground beef to make them into a meatier version. I love using a seasoned breakfast sausage myself, though Italian sausage, removed from the casing will work well too.

Of course, as a Southerner, I just have to include bacon too.


I think you'll enjoy this variation on traditional baked beans. Here's how to make them.

For more of my favorite baked bean recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Unable to view the printable below on your device? Tap/click here.



Posted by on June 28, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130527
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed