Sweet-and-sour Baked Beans

Ingredients

500 gr navy beans
1,400 ml water
8 slices bacon
120 gr onion
100 gr celery
1 clove garlic
425 ml tomato sauce
120 ml chili sauce
60 ml molasses
55 gr brown sugar packed
3 gr salt
1 gr pepper
1 ml tabasco sauce
475 gr pineapple chunks
80 gr pickles
34 gr pimiento-stuffed olives
3,300 gr slow-cooker
10 skillet

Instructions

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 3.5 to 4.5 hours.