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Calico Beans
This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.
Servings
106
106
Cuisine Type
- american
Menu Part
- sideDish
Main Ingredient
- Beans
- Vegetables
Source: Swedish Health Services, Seattle
This recipe features a variety of beans, from edamame to lima beans. This recipe was recently used at a buffet celebrating employee week at Swedish Health Services. This recipe works well for serving large amounts of people and as a side dish for weekly menu items.
Ingredients
1 cup canola oil
5 lb. fresh onions, pre-diced
1 tbsp. ground mustard
2 cups light brown sugar
1/4 cup apple cider vinegar
1 cup canned tomato ketchup
2 lb. shelled edamame soybean, frozen
2 lb. lima beans, frozen
1 #10 can dark red kidney beans, drained, rinsed
1 #10 can black beans, drained, rinsed
1 #10 can pinto beans, drained, rinsed
Steps
In hot tilt skillet or kettle, sauté onions in canola oil, until well browned and begin to caramelize.
Add dry mustard mix into onions, then add brown sugar, vinegar and ketchup. Stir to combine.
Lower heat and add beans, stirring frequently to ensure proper even heating. Heat until mixture reaches 165°F.
Remove from heat and serve.
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