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Mustard Beans Recipe

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This recipe for Mustard Beans, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lb yellow beans cut in 1" pieces (about 8 cups)
1/2 c flour
1/4 c dry mustard
2 tsp turmeric
1 1/2 tsp salt
2 c brown sugar
1 tbsp. celery seed
3 c Heinz White Vinegar
1 c water

Directions:
Directions:
Cook beans in lightly salted water until just tender-crisp and drain. In large heavy saucepan mix flour, mustard, turmeric, salt, sugar and celery seed. Stir in vinegar and water gradually. Bring to boil over low heat and cook stirring constantly until thickened 3 to 4 min. Add beans to sauce and bring to boiling. Pack into hot sterilized jars and seal.

Number Of Servings:
Number Of Servings:
4 Pints
Personal Notes:
Personal Notes:
Mixed Mustard Pickles
Use 8 cups mixed vegetables instead of beans (3 c cucumber but in chunks, 3 c cauliflowerets, 2 c tiny peeled onions). Soak vegetables overnight in salted ice water (1/2 c picking salt to 6 c water), then bring to boil in same brine; drain and rinse. Add to mustard sauce as with Mustard Beans.

 

 

 

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