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Chunky Mustard Beans With Red Peppers

This Chunky Mustard Beans With Red Peppers recipe uses Onions Coarsely Chopped, All Purpose Flour, Salt, Brown Sugar Firmly Packed, and Cold Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 cup
• 1/3 cup
• 1 1/2 tsp
• 1 1/3 cup
• 1 cup
• 2 cup
• 1 tbsp

Method (preview)

1. 1

   Remove stem end from beans; cut beans into 1 inch lengths.

2. 2

   There should be about 8 cups.

3. 3

   In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes.

4. 4

   As each batch cooks, transfer immediately to large bowl of cold water to chill.

5. 5

   Drain thoroughly.

6. 6

   In a medium bowl, blend tumeric, mustard, flour and salt into sugar.

7. 7

   Stir in cold water to make a smooth paste.

8. 8

   In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil.

9. 9

   Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan.

10. 10

    Cook over medium heat, whisking constantly until sauce is smooth.

11. 11

    Reduce heat and simmer uncovered, for 5 minutes.

12. 12

    Pour drained vegetables into sauce; mix well and return to a boil.

13. 13

    Reduce heat and simmer 4 - 5 minutes or until vegetables are tender.

14. 14

    Ladle into hot sterilized jars leaving 1/8 inch head space.

15. 15

    Seal.