Sweet-and-sour baked beans

6 Servings

Ingredients

Quantity Ingredient
1 pounds Dried Navy Beans
6 cups Water
8 slices Bacon; Cut Into 1-Inch
Pieces
1 cup Onion; Chopped
1 cup Celery; Chopped
1 large Clove Garlic; Minced
15 ounces Tomato Sauce; 1 can
½ cup Chili Sauce
¼ cup Molasses
¼ cup Brown Sugar; Packed
1 teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Tabasco Sauce
16 ounces Pineapple Chunks; Drained
And Cut Into Halves
½ cup Chopped Pickles
¼ cup Pimiento-Stuffed Olives;
Sliced

Directions

Wash the navy beans thoroughly and place in 3½-quart slow cooker.

Add the water and soak overnight. The next day, cover the slow cooker and cook on the high setting for 3 hours or until tender. Drain the beans and set aside. Fry the bacon in a 10-inch skillet, over medium heat, until crisp. Remove the bacon and drain on paper towels. Saute the onion and garlic, in the bacon drippings, until tender. Stir in the tomato sauce, chili sauce, molasses, brown sugar, salt, pepper and Tabasco Sauce. Cook, over high heat, until the mixture comes to a boil. Remove from the heat. Combine the beans, tomato sauce mixture, pineapple, pickles, and olives in the slow cooker, blending well.

Cover and cook on the high setting for 3 ½ to 4 ½ hours.

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