*  Exported from  MasterCook  *
 
                         SWEET-AND-SOUR BAKED BEANS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Side dish
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
                         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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