Title: Sweet-and-sour baked beans
 Categories: Vegetables, Side dish, Fruits
      Yield: 6 Servings
 
      1 lb Dried Navy Beans
      6 c  Water
      8 sl Bacon; Cut Into 1-Inch
           Pieces
      1 c  Onion; Chopped
      1 c  Celery; Chopped
      1 lg Clove Garlic; Minced
     15 oz Tomato Sauce; 1 can
    1/2 c  Chili Sauce
    1/4 c  Molasses
    1/4 c  Brown Sugar; Packed
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Tabasco Sauce
     16 oz Pineapple Chunks; Drained
           And Cut Into Halves
    1/2 c  Chopped Pickles
    1/4 c  Pimiento-Stuffed Olives;
           Sliced
 
  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.