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  Strong coffee; cold
     1 c  Apple butter; plain or spiced
     2 c  Lloyds-brand shredded pork
          - BBQ meat
    15 oz Diced, chopped, or stewed
          -tomatoes with onions & peppers
   3/4 c  Molasses
     2 tb Garlic; chopped
   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    Cinnamon stick (2")

 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.

 Recipe FROM: http://www.grouprecipes.com

 Uncle Dirty Dave's Archives

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