Sweet And Sour Baked Beans

Ingredients

1 lb dried navy beans 6 cup water 8 slice bacon, cut into 1-inch 1 pieces 1 cup onion, chopped 1 cup celery, chopped 1 large clove garlic, minced 15 oz tomato sauce, 1 can 1/2 cup chili sauce 1/4 cup molasses 1/4 cup brown sugar, packed 1 tsp salt 1/4 tsp pepper 1/8 tsp tabasco sauce 16 oz pineapple chunks, drained 1 and cut into halves 1/2 cup chopped pickles 1/4 cup pimiento-stuffed olives 1 sliced

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Preparation
 
Wash the navy beans thoroughly and place in 3 1/2-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 1/2 to 4 1/2 hours.

 

 
Servings:
6

 

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