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Prep Time: 0 Minutes Cook Time: 43 Minutes |
Ready In: 43 Minutes Servings: 12 |
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Oh Yeah Ingredients:
• water |
• 1 pound dry navy or white pea beans |
• 1 pound dry great northern beans |
• 1 pound dry large lima beans |
• 2 tablespoons maple extract |
• 1 cup light brown sugar, packed |
• 3 tablespoons brown prepared mustard, as bold and spicy as you can find. |
• 2 tablespoons orange marmalade |
• 2 onions, chopped |
• 1 big chunk of salt pork, the leaner the better (use your imagination on just how big a big chunk is...) |
• 1/2 cup cold strong coffee |
• 1 cup apple butter, plain or spiced |
• 1 tub (2 cups) lloyds-brand shredded pork bbq meat |
• 1 15-ounce can diced, chopped, or stewed tomatoes, preferably with onions and peppers |
• 3/4 cup molasses |
• 2 tablespoons chopped garlic |
• 3/4 cup ketchup, hot flavored, if desired |
• 1 tablespoon seasoned salt |
• 1 tablespoon black pepper |
• 3/4 cup dark honey, the darker the better |
• 1/2 cup of meyers dark rum or jack daniels |
• 1 cup hickory smoke flavored bbq sauce |
• 3 tablespoons worcestershire sauce |
• 1 cinnamon stick |
Directions:
1. Day One
2. 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.
3. 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.
4. Day Two
5. In the morning, drain all but 2 cups of the bean water.
6. 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.
7. When your long wait is over, sit back and enjoy your pot of caboose beans, The wait is definitely worth it.
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