Chunky Mustard Beans with Red Peppers Recipe

Name: Chunky Mustard Beans with Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds green beans or yellow; 2 cups hot chili peppers julienne strips; 1 1/2 cups onions coarsely chopped; 1 teaspoon turmeric; ⅓ cup dry mustard; ⅓ cup flour, all-purpose; 1 1/2 teaspoons salt; 113 cups brown sugar firmly packed; 1 cup water cold; 2 cups white vinegar or cider; 1 tablespoon celery seeds; 1 1/2 teaspoons mustard seeds

Servings: persons

2 pounds green beans or yellow
2 cups hot chili peppers julienne strips
1 1/2 cups onions coarsely chopped
1 teaspoon turmeric
⅓ cup dry mustard
⅓ cup flour, all-purpose
1 1/2 teaspoons salt
113 cups brown sugar firmly packed
1 cup water cold
2 cups white vinegar or cider
1 tablespoon celery seeds
1 1/2 teaspoons mustard seeds

1
Remove stem end from beans; cut beans into 1 inch lengths.
2
There should be about 8 cups.
3
In a large pot of rapidly boiling water, cook beans, about 13 at a time, until tender-crunchy, about 3 minutes.
4
As each batch cooks, transfer immediately to large bowl of cold water to chill.
5
Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes.
6
Drain thoroughly.
7
In a medium bowl, blend tumeric, mustard, flour and salt into sugar.
8
Stir in cold water to make a smooth paste.
9
In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil.
10
Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan.
11
Cook over medium heat, whisking constantly until sauce is smooth.
12
Reduce heat and simmer uncovered, for 5 minutes.
13
Pour drained vegetables into sauce; mix well and return to a boil.
14
Reduce heat and simmer 4 to 5 minutes or until vegetables are tender.
15
Ladle into hot sterilized jars leaving 18 inch head space.
16
Seal.
17
I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars.

23837

kcal

Calories

Fat

6132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds green beans or yellow, 2 cups hot chili peppers julienne strips, 1 1/2 cups onions coarsely chopped, 1 teaspoon turmeric, and more.

Yes, Chunky Mustard Beans with Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Mustard Beans with Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions