Ingredients:

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

Preparation:

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.