Cooking Recipe Chunky Mustard Beans With Red Peppers
Recipe Ingredients
Directions
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.