Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Family recipes are some of the best around, and today we have one that came from our cousin Scottie - a marvelous person and a marvelous cook. It's ideal for the crockpot and can be easily vegetarian by omitting the ground beef and the bacon. Personally, I prefer the meatless variety but for those of you who want a heartier, more filling dish that sticks to your ribs, leave the meat in.

Calico Beans ½ lb. ground beef ½ lb. bacon, chopped into small pieces 1 medium onion, finely diced 1 TSBP. oil ¾ cup brown sugar 2 ½ tsp. dry mustard ¼ cup ketchup 2 tsp. vinegar 1 15-16 oz. can chickpeas 1 15-16 oz. can kidney beans 1 15-16 oz. can lima beans 1 large can baked beans, any style Sauté the beef, bacon and onion (or just the onion, If you’re going meatless) in 1 TSBP oil until beef is browned. In the meantime, if you plan to use a casserole, preheat the oven to 350° F. Put the drained chickpeas, kidney beans and limas in a colander and rinse well; then drain. Add, along with the large can of baked beans, to the crockpot or casserole dish you’re using. Add the brown sugar, mustard, ketchup and vinegar and mix well. When the meat mixture is done, drain off the fat and add to the bean mixture. Stir thoroughly to blend. Scrape the meat mixture into the casserole or crockpot and stir well again. If using a casserole dish, bake uncovered for 50-60 minutes or until the top is brown and bubbly. If using a crockpot, turn on high and let cook, stirring occasionally, for 3-4 hours. Calico beans – it’s not a great casual get-together without ‘em! P.S. Cook’s secret: Add a ¼ cup of Sweet Baby Ray’s Honey Barbecue sauce instead of the ketchup for an extra zing.