Sweet-And-Sour Baked Beans

• 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
• 1/2 cup chili sauce
• 1/4 cup molasses
• 1/4 cup brown sugar packed
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 18 teaspoon red hot pepper sauce
• 16 ounces pineapple chunks drained and cut into halves
• 1/2 cup pickles, dill chopped
• 1/4 cup pimento stuffed green olives sliced

1. Wash the navy beans thoroughly and place in 3 1/2-quart slow cooker.
2. Add the water and soak overnight.
3. The next day, cover the slow cooker and cook on the high setting for 3 hours or until tender.
4. Drain the beans and set aside.
5. Fry the bacon in a 10-inch skillet, over medium heat, until crisp.
6. Remove the bacon and drain on paper towels.
7. Saute the onion and garlic, in the bacon drippings, until tender.
8. Stir in the tomato sauce, chili sauce, molasses, brown sugar, salt, pepper and Tabasco Sauce.
9. Cook, over high heat, until the mixture comes to a boil.
10. Remove from the heat.
11. Combine the beans, tomato sauce mixture, pineapple, pickles, and olives in the slow cooker, blending well.
12. Cover and cook on the high setting for 3 1/2 to 3 1/2 hours.

water, bacon, onions, celery, garlic, tomato sauce, chili sauce, molasses, brown sugar, salt, black pepper, red hot pepper sauce, pineapple, pickles, pimento stuffed green olives

Taken from recipeland.com/recipe/v/sweet-and-sour-baked-beans-37569 (may not work)