| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
|
Vegetables, Side dish, Fruits |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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