Sweet-And-Sour Baked Beans

Sweet-And-Sour Baked Beans Ingredients

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

Instructions for Sweet-And-Sour Baked Beans

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeansCuisine: Uncategorized

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