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Receta Chunky Mustard Beans With Red Peppers
by Global Cookbook

Chunky Mustard Beans With Red Peppers
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Ingredientes

  • 2 lb green and/or possibly yellow beans
  • 2 c. julienne strips of sweet red peppers
  • 1 1/2 c. coarsely minced onions
  • 1 tsp tumeric
  • 1/3 c. dry mustard
  • 1/3 c. all-purpose flour
  • 1 1/2 tsp salt
  • 1 1/3 c. brown sugar - (firmly packed)
  • 1 c. cool water
  • 2 c. white or possibly cider vinegar
  • 1 Tbsp. celery seeds
  • 1 1/2 tsp mustard seeds

Direcciones

  1. Remove stem end from beans; cut beans into 1-inch lengths. There should be about 8 c..
  2. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, till tender-crunchy, about 3 min. As each batch cooks, transfer immediately to large bowl of cool water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 min. Drain thoroughly.
  3. In a medium bowl, blend turmeric, mustard, flour and salt into sugar. Stir in cool 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 c. of spiced vinegar into mustard paste, then whisk mustard paste into spiced vinegar in saucepan. Cook over medium heat, whisking constantly till sauce is smooth. Reduce heat and simmer uncovered, for 5 min.
  4. Pour liquid removed vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 to 5 min or possibly till vegetables are tender. Ladle into warm sterilized jars leaving 1/8-inch head space. Seal. Process jars in a boiling water bath for 10 min for half-pint jars and 15 min for pint jars.
  5. This recipe yields about 9 half-pints.
  6. Yield: 9 half-pints