Chunky Mustard Beans With Red Peppers

* Exported from MasterCook *

CHUNKY MUSTARD BEANS WITH RED PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet)
1 1/2 c Onions, coarsely chopped
1 t Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds

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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