Sweet-And-Sour Baked Beans
Yield
6 servingsPrep
Cook
Ready
16 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
dried |
|
| 6 | cups |
water
|
|
| 8 | slices |
bacon
cut into 1-inch pieces |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 15 | ounces |
tomato sauce
|
|
| ½ | cup |
chili sauce
|
|
| ¼ | cup |
molasses
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 16 | ounces |
pineapple chunks
drained and cut into halves |
|
| ½ | cup |
pickles, dill
chopped |
|
| ¼ | cup |
pimento stuffed green olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
dried |
|
| 1.4 | l |
water
|
|
| 8 | slices |
bacon
cut into 1-inch pieces |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 433.5 | ml/g |
tomato sauce
|
|
| 118 | ml |
chili sauce
|
|
| 59 | ml |
molasses
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 462.4 | ml/g |
pineapple chunks
drained and cut into halves |
|
| 118 | ml |
pickles, dill
chopped |
|
| 59 | ml |
pimento stuffed green 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.
Sauté 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 3½ to 3½ hours.
