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Sweet-and-sour baked beans

Yield: 6 Servings

Ingredients:

• 1 lb Dried Navy Beans
• 6 c Water
• 8 sl Bacon; Cut Into 1-Inch Pieces
• 1 c Onion; Chopped
• 1 c Celery; Chopped
• 1 lg Clove Garlic; Minced
• 15 oz Tomato Sauce; 1 can
• 1/2 c Chili Sauce
• 1/4 c Molasses
• 1/4 c Brown Sugar; Packed
• 1 ts Salt
• 1/4 ts Pepper
• 1/8 ts Tabasco Sauce
• 16 oz Pineapple Chunks; Drained And Cut Into Halves
• 1/2 c Chopped Pickles
• 1/4 c Pimiento-Stuffed Olives;

Instructions:

Sliced 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.

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