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  Recipe Home » Misc » Chunky Mustard Beans With Red Peppers
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  Chunky Mustard Beans With Red Peppers
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 158
Ingredients:
2 lb Green and/or yellow beans
2 cup Julienne strips of red peppers (sweet)
1 1/2 cup Onions, coarsely chopped
1 tsp Tumeric
1/3 cup Dry mustard
1/3 cup All purpose flour
1 1/2 tsp Salt
1 1/3 cup Brown sugar, firmly packed
1 cup Cold water
2 cup White or cider vinegar
1 tbsp Celery seeds
1 1/2 tsp Mustard seeds
Instructions:
Remove stem end from beans; cut beans into 1 inch lengths. There
should be about 8 cups. In a large pot of rapidly boiling water, cook
beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As
each batch cooks, transfer immediately to large bowl of cold water to
chill. Blanch peppers and onions in similar way, boiling peppers for
1 minute and onions for 2 minutes. Drain thoroughly. In a medium
bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold
water to make a smooth paste. In a large heavy preserving kettle,
combine vinegar and celery and mustard seeds; bring to boil. Stir in
about 1 cup of spiced vinegar into mustard paste, then whisk mustard
past into spiced vinegar in saucepan. Cook over medium heat, whisking
constantly until sauce is smooth. Reduce heat and simmer uncovered,
for 5 minutes. Pour drained vegetables into sauce; mix well and
return to a boil. Reduce heat and simmer 4 - 5 minutes or until
vegetables are tender. Ladle into hot sterilized jars leaving 1/8
inch head space. Seal. I prefer to process these in a boiling water
bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars.
Makes about 9 cups.
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