These Crock Pot Calico Beans are ideal for an easy, hearty dinner, potluck dish, or a summer BBQ side dish. See my tips that make this the perfect dump-and-go slow cooker recipe that's ideal for busy cooks.
1can (15 ounces)garbanzo beans or chickpeas, drained(see notes below for dried garbanzo beans)
1-2cupswater
Instructions
Cook the ground beef, bacon, and onions in a large skillet, until the ground beef is no longer pink and the onions are translucent. Drain fat from the skillet.
Add the beef mixture to the crockpot. Then stir in the ketchup, sugar, mustard, and vinegar to the pot. Add the canned beans and 1-2 cups of water, then combine stirring until well mixed. Cover with strips of bacon and drizzle with BBQ sauce, if desired.
Set slow cooker on the low setting for 6-8 hours or on the high setting for 3-4 hours. Garnish calico beans with crispy bacon bits, french onions, green onions, or shredded cheese before serving.
Notes
Using dried beans: Use 1/2 cup of dry beans for every 15 ounce can of beans. Soak dried beans overnight or quick soak them following the directions on the bag. For dried beans, add an additional 2 hours of cook time to the preferred slow cooker time and 1 cup of water or broth.Substitute garbanzo, lima (butter), or kidney beans with black beans, pinto, or navy beans.Leftovers will keep well stored in an airtight container in the refrigerator for up to 4 days.