Sweet-And-Sour Baked Beans

Course : Vegetables
Serves: 6
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1 pound Dried Navy Beans
8 slices Bacon -- Cut Into 1-Inch
1 Cup Onion -- Chopped
1 Clove Garlic -- Minced
1/2 Cup Chili Sauce
1/4 Cup Brown Sugar -- Packed
1/4 teaspoon Pepper
16 ounces Pineapple Chunks -- Drained
1/2 Cup Chopped Pickles Sliced And Cut Into Halves
6 Cup Water
1 Cup Celery -- Chopped
15 ounces Tomato Sauce -- 1 can
1/4 Cup Molasses
1 teaspoon Salt
1/8 teaspoon Tabasco Sauce
1/4 Cup Pimiento-Stuffed Olives

Preparation / Directions:

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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