Calico Baked Beans with Sour Apples and Molasses
This calico baked beans recipe is hands-down the most delicious baked bean dish you’ll ever make with a mixture of beans, tart green apples, bacon, and molasses. It takes a long time, but trust me, every minute is worth it.
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Summer’s basically here and you know what that means. It’s time to fire up the grill, ice down the drinks and gather outside because that is ultimately the best place to eat.
Of course the centerpiece is usually burgers or ribs or something of that nature but as with any festive meal, I’m all about the sides. And my hands-down favorite at any cookout? Baked beans.
I grew up eating all varieties of baked beans; soupy ones, really sweet ones, baked beans from a can with hot dogs (beanie weanies anyone?). But Calico baked beans made with a mixture of dried butter beans, lentils, limas and the like are truly exceptional.
What are Calico Beans?
“Calico” usually brings to mind those beautiful, multicolored cats—and that’s exactly where this dish gets its name. Calico beans (aka cowboy beans or trucker beans) are a baked bean dish made with a mix of different beans, creating that signature variety of colors, textures, and flavors in every bite.
Traditionally, a calico baked beans recipe includes ground beef, but this version skips it entirely and lets the beans, bacon, and rich sauce do all the work.
For this recipe, I’m using a bag of 15-bean mix, which is typically meant for soup but offers a little bit of a lot of different kinds of beans that creates a rainbow of sizes and textures for baked bean perfection.
Why You’ll Love These Calico Baked Beans
- Big, bold flavor: A sweet and tangy sauce with molasses, brown sugar, and tart green apples
- Loaded with texture: A variety of beans gives every bite something a little different
- Perfect for gatherings: Ideal for backyard barbecues, summer parties, or game day. This recipe feeds a crowd!
- Make-ahead friendly: Tastes even better the next day
Ingredients You’ll Need
- 15 Bean Soup Mix – This gives you a mix of kidney beans, pinto beans, black beans, lima beans, and more. Swap: Any variety of bean mix will work, you will find 10-bean mixes, up to 16-bean mixes. They all are great.
- Thick-Cut Bacon: Adds smoky flavor and richness.
- Onion + Bell Pepper: The base of the savory flavor.
- Fresh Tomatoes + Ketchup: Build the base of the sauce ingredients.
- Brown Sugar, Honey, Molasses: This trio creates that signature sweet, sticky baked beans sauce.
- Worcestershire + Mustard: Add savory, umami notes without overpowering.
- Granny Smith Apples: Bright, slightly tart contrast to the rich sauce.
- Chicken Broth: Helps everything cook low and slow into a cohesive bean dish.
- Kosher Salt + Freshly Cracked Black Pepper: I always use Morton kosher salt for better control.
How to Make Calico Baked Beans
Soak the beans. Pick through the beans, rinse well, then cover with at least 2 inches of water. Let soak overnight for even cooking.
Cook the bacon. Heat a large Dutch oven over medium-low heat and cook the bacon until browned and crispy, stirring occasionally.
Sauté the vegetables. Add the chopped onion and increase to medium heat. Cook until lightly browned, then add the bell pepper and cook for another 5 minutes.
Build the base. Drain the beans and rinse then add them to the pot along with the tomatoes, apples, ketchup, brown sugar, molasses, Worcestershire sauce, mustard, salt, and chicken broth. Mix gently to combine.
Bake covered. Cover and bake at 350°F for 2 hours to let the flavors develop.
Finish baking, uncovered. Uncover the pot and bake for another 1 1/2 to 2 hours, until the beans are tender and the sauce is thick. Taste and season with more salt as needed.
What to serve with Calico beans:
Just like grilled new potatoes, Waldorf salad, or spinach and strawberry salad, these Calico beans are a classic side for backyard parties and potlucks.
They go with just about anything you’ll put on the grill from brats to grilled pork loin.
If you’re planning ahead for dessert (which I always am), something like my easy Snickerdoodle cheesecake cookies are the perfect finish.
Storage & Leftovers
Leftover calico beans are even better the next day.
- Store in an airtight container in the fridge for up to 4 days
- Freeze in a freezer-safe container for longer storage
- Reheat over medium heat with a splash of broth
Calico Bean Recipe FAQs
Can I skip soaking the beans?
You can, but the texture won’t be as consistent. Soaking helps them cook evenly.
Can I make this in a crock pot?
Yes—after sautéing the bacon and vegetables, transfer everything to a crock pot and cook on low for 8 hours.
What makes this different from cowboy beans?
Cowboy beans usually include ground beef. This version focuses on bacon and a variety of beans.
How do I know when it’s done?
The beans should be tender, and the sauce thick and glossy—not watery.
Calico Baked Beans with Apples and Molasses
Ingredients
- 1 pound bag dried 15-bean soup mix, seasoning packet discarded and beans rinsed well
- 8 ounces thick-cut bacon, cut into 1/2-inch strips
- 1 large yellow onion, chopped
- 2 medium green bell peppers, seeded and chopped
- 4 cups chicken broth
- 2 pounds tomatoes, chopped
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 cup ketchup
- 3/4 cup dark brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 2 teaspoons dry mustard
Instructions
- Pick over the beans to remove any rocks. Transfer to a large bowl and cover with at least 2-inches of water. Let soak overnight.
- The next day, heat oven to 350°F. Heat a large, oven-safe, Dutch oven with a tight fitting lid over medium-low heat and add the 8 ounces of diced bacon to the dry pan. Let cook, stirring occasionally, until browned and crisp, this could take anywhere from 5-20 minutes.
- Add the 1 diced onion to the cooked bacon and increase heat to medium. Cook until the onion is starting to brown. Add 2 diced peppers and cook 5 more minutes, or until peppers become tender.
- Drain the soaked beans and rinse well. Add them to the pot along withe the 4 cups chicken broth, 2 pounds diced tomatoes, 2 peeled and chopped apples, 1 cup ketchup, 3/4 cup dark brown sugar, 1/4 cup honey, 1/4 cup molasses, 2 tablespoons Worcestershire sauce, 1 tablespoon kosher salt, and 2 teaspoons ground mustard. Gently stir to combine. Cover and bake in the oven for 2 hours.
- Remove pot from the oven, uncover and bake for another 1 1/2-2 hours or until the sauce is thick and the beans are tender, but not mushy. Taste and season with more salt as needed.
- Serve hot or let cool, cover and refrigerate to serve later. Beans will keep covered in the refrigerator for up to 5 days. Reheat on the stove with a little more broth or even apple juice, if you have it, if they get too thick. Enjoy!
Notes
- Bean mixes: You will find different varieties of bean mixes anywhere from 10 bean to 16 bean. Any of them will work in this recipe, as long as you have 1 pound of beans.
- Heat it Up: To balance the sweetness of the molasses and honey, add 1/2 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce.
- Reheating Tip: These beans absorb liquid as they sit. When reheating, add 1/4 cup of apple juice, if you have it, to loosen them up.
- Fresh Tomatoes: If tomatoes aren’t in season, substitute two 14.5oz cans of petite diced tomatoes (undrained).
