Mustard Beans

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We have had an abundance of yellow wax string beans this year.  They were late producing but they sure made up for their tardiness.

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We can only eat so many fresh beans so one way of preserving them is to make mustard beans.  This is similar to mustard pickles which are made with cucumbers.

Mustard beans are actually quite easy and quick to make.  The beans are par-cooked in boiling water, drained, then added to a mustard sauce . The trick is to cook the beans just until they are barely fork tender as, otherwise, they will become soggy and tough. The beans should still hold their shape but not be extremely hard when you bite into them.

Mustard beans are a great addition to many meals; we use them just like we would mustard pickles.  They are simply a different texture and I make the mustard sauce a wee bit differently.

Mustard Beans

Ingredients:

1 lb yellow wax beans, cut into 1½” lengths (apx. 4 cups)
1½ – 2 cups boiling water
½ tsp table salt

1½ cups white vinegar
1 cup granulated sugar
1/3 cup brown sugar
¼ cup all-purpose flour
1½ tbsp dry mustard
½ tsp celery seed
1½ tsp tumeric
½ tsp. ground ginger
½ tsp table salt

Method:

In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water. Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.

In large pot, heat 1 cup of the vinegar to the boiling point.

Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining 1/2 cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.

Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼“ headroom in each bottle. Seal. Store in refrigerator or cold storage room.

Yield: Apx. 4 half pints

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Mustard Beans

Yield: Apx. 4 half pints

Ingredients

  • 1 lb yellow wax beans, cut into 1½” lengths (apx. 4 cups)
  • 1½ - 2 cups boiling water
  • ½ tsp table salt
  • 1½ cups white vinegar
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • ¼ cup all-purpose flour
  • 1½ tbsp dry mustard
  • ½ tsp celery seed
  • 1½ tsp tumeric
  • ½ tsp. ground ginger
  • ½ tsp table salt

Instructions

  1. In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water. Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.
  2. In large pot, heat 1 cup of the vinegar to the boiling point.
  3. Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining ½ cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.
  4. Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼“ headroom in each bottle. Seal. Store in refrigerator or cold storage room.
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Mustard Beans
Mustard Beans
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