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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caboose Baked Beans   
    Categories: Beans, Pork, Fruits, Vegetables, Booze   
         Yield: 12 Servings   
       
              Water   
         1 lb Dry navy or white pea beans   
         1 lb Dry great northern beans   
         1 lb Dry large lima beans   
         2 tb Maple extract   
         1 c  Light brown sugar; packed   
         3 tb Brown prepared mustard; as   
              - bold/spicy as you can find   
         2 tb Orange marmalade   
         2 lg Onions; chopped   
         1    "Big chunk" salt pork   
       1/2 c  Cold strong coffee   
         1 c  Apple butter;plain or spiced   
         2 c  Lloyds-brand shredded pork   
              - BBQ meat   
        15 oz Diced, chopped, or stewed   
              -tomatoes w/onions & peppers   
       3/4 c  Molasses   
         2 tb Chopped garlic   
       3/4 c  Ketchup   
         1 tb Seasoned salt   
         1 tb Black pepper   
       3/4 c  Dark honey; the darker the   
              - better   
       1/2 c  Meyers dark rum or Jack   
              - Daniels whiskey   
         1 c  Hickory smoke BBQ sauce   
         3 tb Worcestershire sauce   
         1    (2") cinnamon stick   
       
     DAY ONE: Pick over the dry beans to remove any dirt,   
     stones, or other foreign materials. Then in a large (and I   
     do mean LARGE) pot, rinse the beans. Then bring the beans   
     to a boil in the large pot after covering them with a lot   
     of water. They're going to soak up a ton of water and grow   
     to be about twice as big as they were when dry. Boil them   
     for two minutes, take them off the heat, cover the pot,   
     and let them stand for a full hour. After that, put them   
     back on the stove and simmer on low heat for an hour and a   
     half, still covered.   
        
     Pour the beans and their liquid into a bowl, cover it, and   
     put it in the refrigerator overnight. Yes, overnight. This   
     recipe is going to take two days.   
        
     DAY TWO: In the morning, drain all but 2 cups of the bean   
     water.   
        
     To the beans and water add all the other ingredents. Mix   
     very well. Put it all into the crock pot (it may take   
     several crock pots, depending on how big yours are). Cook   
     on low setting for 13 to 14 hours. Stir it now and then,   
     but don't take the lid off very often, as this slows   
     cooking significantly.   
        
     When your long wait is over, sit back and enjoy your pot   
     of caboose beans, The wait is definitely worth it.   
        
     Serves 12   
        
     RECIPE FROM: http://www.grouprecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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