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Sweet-And-Sour Baked Beans

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Submitted by Ripa

YIELD

6 servings

PREP

COOK

READY

16 hrs

Ingredients

1 453.6
POUND G NAVY BEANS
dried
6 1.4
CUPS L WATER
8 8
SLICES SLICES BACON
cut into 1-inch pieces
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 1
LARGE LARGE GARLIC CLOVES
minced *
15 433.5
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML CHILI SAUCE
¼ 59
CUP ML MOLASSES
¼ 59
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML RED HOT PEPPER SAUCE
16 462.4
OUNCES ML/G PINEAPPLE CHUNKS
drained and cut into halves
½ 118
CUP ML PICKLES, DILL
chopped
¼ 59

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 546g (19.3 oz)
Amount per Serving
Calories 282 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 1434mg 60%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 32%
Sugars g
Protein 24g
Vitamin A 11% Vitamin C 36%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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