Jun 092018

We have been blessed to live in a friendly and loving neighborhood since the boys were very young, and participated in many picnics and parties with our neighbors. Everyone had their specialty item, and Charlotte Welch always made a pot of Calico Beans, which several of us guys referred to as “Beans to die for.” There were never any leftovers on the beans.

When Char moved to Santa Fe, there were no more beans until she graciously gave us the recipe, which she got from her sister, Jeanne. Char always doubled the recipe, and there were still no leftovers, and I would recommend you do the same.

Now, I’ve never met a recipe that I wouldn’t mess with, and this one is no exception, thus the optional Jack Daniels. I’ve been adding Jack Daniels to my barbecues sauces for years since I picked up the Jack Daniel’s Old Time Barbecue Cookbook while driving through Tennessee, many years ago. It seemed appropriate for this recipe, too.


Grandma Jeanne’s Calico Beans
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Prep Time: 20 minutes

Cook Time: 1 minute

Category: Picnic, Side Dish

Author: Mark Karney

Servings: 6 Servings


  • ½ lb. Bacon (diced)
  • ½ lb. ground beef
  • ½ cup chopped onions
  • 1 can kidney beans (light or dark)
  • 1 can baked beans
  • 1 can butter beans (drain half liquid)
  • 1 Tbsp. Vinegar
  • ½ cup catsup
  • 1 tsp. prepared mustard
  • ¼ cup Jack Daniels Whiskey (optional)


  1. Cook the bacon in a frying pan, and drain all but a little grease when done.
  2. Add the beef and onions and cook until browned.
  3. Put the browned meat and onions in a bean pot with the beans, draining half the liquid from the butter beans only.
  4. Add the vinegar, catsup and mustard. (Optionally, add ¼ cup Jack Daniels Whiskey)
  5. Bake covered at 350 for 1 hr. Remove the cover about halfway through if the beans are too wet.
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