Chunky Mustard Beans With Red Peppers

CATEGORY	CUISINE	TAG	YIELD
Grains		Beans, Pickles	1	Servings

INGREDIENTS

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	t	Salt
1 1/3	c	Brown sugar, firmly packed
1	c	Cold water
2	c	White or cider vinegar
1	T	Celery seeds
1 1/2	t	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Turn the despair of being alone into the wonder of being alone with God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1707 Calories From Fat: 141 Total Fat: 16.6g Cholesterol: 39mg Sodium: 4822.5mg Potassium: 1686.2mg Carbohydrates: 374g Fiber: 8.5g Sugar: 319.8g Protein: 29.1g