Ingredients
- • water shopping list
- • 1 pound dry navy or white pea beans shopping list
- • 1 pound dry great northern beans shopping list
- • 1 pound dry large lima beans shopping list
- • 2 Tablespoons maple extract shopping list
- • 1 cup light brown sugar, packed shopping list
- • 3 Tablespoons brown prepared mustard, as bold and spicy as you can find. shopping list
- • 2 Tablespoons orange marmalade shopping list
- • 2 onions, chopped shopping list
- • 1 "big chunk" of salt pork, the leaner the better (use your imagination on just how big a "big chunk" is...) shopping list
- • 1/2 cup cold strong coffee shopping list
- • 1 cup apple butter, plain or spiced shopping list
- • 1 tub (2 cups) Lloyds-brand shredded pork BBQ meat shopping list
- • 1 15-ounce can diced, chopped, or stewed tomatoes, preferably with onions and peppers shopping list
- • 3/4 cup molasses shopping list
- • 2 Tablespoons chopped garlic shopping list
- • 3/4 cup ketchup, hot flavored, if desired shopping list
- • 1 Tablespoon seasoned salt shopping list
- • 1 Tablespoon black pepper shopping list
- • 3/4 cup dark honey, the darker the better shopping list
- • 1/2 cup of Meyers dark rum or Jack Daniels shopping list
- • 1 cup hickory smoke flavored BBQ sauce shopping list
- • 3 Tablespoons worcestershire sauce shopping list
- • 1 cinnamon stick shopping list
How to make it
- 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.
People Who Like This Dish 9
- reviews Anycity, Anystate
- mrpiggy Mendocino County, CA
- robert6688 Nowhere, Us
- butterflyfairy Carrizozo, NM
- dollhead Mechanicville, US
- notyourmomma South St. Petersburg, FL
- minitindel THE HEART OF THE WINE COUNTRY, CA
- ttlc Phoenix, AZ
- imhungry Northern, OH
- indicatorsrule1 Gilbert, AZ
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The Rating
Reviewed by 4 people-
OK GRIZZ IM COMING FOR DINNER BEANS AND DIFFERENT BREADS HAHAHA Mmmm dark rum in it ill bet its good tasting
FIVE
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Ohmigoodness, in no way are these beans bringing up the rear of the train...these are high class beans! Woohoo! Hitting all the right notes for me.
notyourmomma
in South St. Petersburg loved it
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It's awful, awful, awful good.
See also: Caboose Baked Beans
1/31/14
pointsevenout
in Athens loved it
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Reviews & Comments 2
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Your Comments
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