Ingredients
- 10 skillet
- 1 clove garlic (minced)
- 3 1/2 quart slow-cooker
- 6 c water
- 1 lb navy beans (dried)
- 16 oz pineapple chunks (drained)
- 15 oz tomato sauce
- 1 c onion (chopped)
- 1/2 c chili sauce
- 1 c celery (chopped)
- 1/4 c molasses
- 1/2 c pickles (chopped)
- 1/4 c brown sugar packed
- 1/4 c pimiento-stuffed olives
- 1 t salt
- 1/4 ts pepper
- 1/8 ts tabasco sauce
- 8 slices bacon (sliced cut into)
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.