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Mustard Beans Recipe
|Beans||3 Pound (About 4 Quarts, Mixed Yellow And Green Ones)|
|Boiling water||4 Cup (64 tbs)|
|Turmeric||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Celery seed||4 Teaspoon|
|Mustard seed||2 Teaspoon|
Serving size: Complete recipe
Calories 6966 Calories from Fat 198
% Daily Value*
Total Fat 33 g50%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5270.5 mg219.6%
Total Carbohydrates 1353 g451.1%
Dietary Fiber 215.5 g862%
Sugars 471.3 g
Protein 328 g655.1%
Vitamin A 0.3% Vitamin C 112.8%
Calcium 207.9% Iron 634%
*Based on a 2000 Calorie diet
Drop into rapidly boiling water with the 1 tsp salt.
Cover and cook 8-9 minutes.
Do not overcook.
The beans should still be crisp.
In the meantime, combine the turmeric, mustard, flour, 1 1/2 tsp salt, and brown sugar.
Work to a smooth paste with the cold water.
Bring to the boil the vinegar, celery seed, and mustard seed.
Stir 1/2 cup of the hot vinegar into the mustard mixture.
Gradually add the mustard mixture into the rest of the hot vinegar, stirring constantly.
Cook 5 minutes, until the sauce is smooth and thickened.
Add the beans, bring back to the boil, reduce heat, and simmer 4-5 minutes or until the beans are just tender.
Pour into hot sterilized jars.