"Easter Beans" aka "Calico Bean Bake" is a dish my mom has made for us every Easter for as long as I can remember. The original recipe comes from this awesomely sixties Betty Crocker cookbook, but my mom has always modified it a bit to make it a little healthier (by leaving out the shortening and pork, mainly). My brother and I have been obsessed with these beans our whole lives, because they're insanely delicious, but this last Easter was the first time I remembered to get the recipe from my mom. Since then, though, I have made a big pot of them nearly every other week.
The photo above is "Easter Beans" mainly with respect to the sauce. I had some corn, green beans, and a can of jackfruit that needed using, so I threw them in, but they're definitely not part of the classic recipe, which is a bit simpler.
Easter Beans
-aka-
Calico Bean Bake
Serves 6
1 cup chopped onion
1 clove garlic, minced
1/2 cup catsup
1 16 oz can diced tomatoes
2 Tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1-1 1/2 Tablespoons vinegar
1 can pinto beans
1 can great northern or baby limas
1 can kidney beans
Cook onion and garlic in 1 tablespoon olive or canola oil (margarine will work, too) until tender. Add catsup and remaining ingredients. Turn into 1 1/2 quart casserole. Bake at 350 for 1 1/2 hours.
*NB: Personally, I don't mess with the oven on this one. I always double the above recipe and make it in the crockpot, like my mom always has, but you're welcome to whichever method suits.
3 comments:
I love the fact that there's jackfruit in here!
that looks like a great recipe... how long do you cook in the crockpot? I am just discovering the joys of crockpot cooking!
Hi Amey, I think that if you put it on low, you could let it sit all day (that's what I always do). On high, it would probably need about 4 hours. Since you saute the onion before you put it in and are using pre-cooked beans, basically all you're doing is giving the flavors time to combine. :)
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