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 t 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.