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Recipe Name: Sweet-and-sour Baked Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 Pound(s) Dried navy beans
6 Cup(s) Water
8 Bacon, cut into 1-inch
1 Cup(s) Onion, chopped
1 Cup(s) Celery, chopped
1 Clove garlic, minced
15 Ounce(s) Tomato Sauce, 1 can
1/2 Cup(s) Chili sauce
1/4 Cup(s) MOLASSES
1/4 Cup(s) Brown sugar, packed
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/8 Teaspoon(s) Tabasco sauce
16 Ounce(s) Pineapple chunks, drained
And Cut Into Halves
1/2 Cup(s) Chopped pickles
1/4 Cup(s) Pimiento-stuffed olives
Wash the navy beans thoroughly and place in 3 1/2-quart slow cooker.
Addthe water and soak overnight. The next day, cover the slow cooker
andcook on the high setting for 3 hours or until tender. Drain the
beansand 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
onionand garlic, in the bacon drippings, until tender. Stir in the
tomatosauce, chili sauce, molasses, brown sugar, salt, pepper and
TabascoSauce. Cook, over high heat, until the mixture comes to a boil.
Removefrom the heat. Combine the beans, tomato sauce mixture,
pineapple,pickles, and olives in the slow cooker, blending well. Cover
and cook onthe high setting for 3 1/2 to 4 1/2 hours.From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 408
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 900.3mg
Potassium: 1546.1mg
Carbohydrates: 84.5g
Fiber: 21g
Sugar: 35.2g
Protein: 18.7g

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