Chunky Mustard Beans With Red Peppers

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Servings: 1 Difficulty: Advanced
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A vibrant, tangy relish with tender-crisp beans and sweet peppers in a rich mustard sauce
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This chunky mustard bean relish is a perfect blend of sweet, tangy, and savory flavors. Tender-crisp green or yellow beans and sweet red peppers are simmered in a robust sauce made with dry mustard, turmeric, and brown sugar. The result is a colorful, texturally interesting side dish that adds a punch of flavor to any meal. It’s excellent served warm alongside roasted meats, grilled chicken, or as a zesty condiment for sandwiches. The bright acidity of the vinegar balances the earthy mustard, making it a refreshing yet hearty addition to your table. Simple to prepare with pantry staples, this dish offers a satisfying homemade quality that store-bought versions canâÂÂt match. ItâÂÂs also great for meal prep, as the flavors deepen as it sits.

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Chunky Mustard Beans With Red Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 512.2

Description

This chunky mustard bean relish is a perfect blend of sweet, tangy, and savory flavors. Tender-crisp green or yellow beans and sweet red peppers are simmered in a robust sauce made with dry mustard, turmeric, and brown sugar. The result is a colorful, texturally interesting side dish that adds a punch of flavor to any meal. It&# 226;ÂÂs excellent served warm alongside roasted meats, grilled chicken, or as a zesty condiment for sandwiches. The bright acidity of the vinegar balances the earthy mustard, making it a refreshing yet hearty addition to your table. Simple to prepare with pantry staples, this dish offers a satisfying homemade quality that store-bought versions canâÂÂt match. ItâÂÂs also great for meal prep, as the flavors deepen as it sits.

Ingredients

Directions

  1. Trim the stem ends from the beans and cut them into 1-inch lengths to yield approximately 8 cups.
  2. Bring a large pot of water to a rapid boil.
  3. Blanch the beans in batches for about 3 minutes until tender-crisp, then immediately transfer them to a bowl of cold water to chill.
  4. Blanch the red peppers and coarsely chopped onions in the boiling water; cook peppers for 1 minute and onions for 2 minutes, then chill in cold water.
  5. Drain the beans, peppers, and onions thoroughly.
  6. In a medium bowl, blend turmeric, dry mustard, flour, salt, and firmly packed brown sugar.
  7. Stir in cold water to form a smooth, lump-free paste.
  8. In a large heavy saucepan, combine vinegar, celery seeds, and mustard seeds; bring to a boil.
  9. Temper the mustard paste by stirring in about 1 cup of the hot spiced vinegar, then whisk the entire paste back into the saucepan.
  10. Cook over medium heat, whisking constantly, until the sauce thickens and becomes smooth.
  11. Reduce heat and simmer uncovered for 5 minutes.
  12. Add the drained vegetables to the sauce, mix well, and return to a boil.
  13. Reduce heat and simmer for 4-5 minutes until the vegetables are heated through and tender.
  14. Ladle the hot relish into sterilized jars, leaving 1/8 inch headspace.
  15. Seal the jars and process in a boiling water bath for 10 minutes for half-pint jars or 15 minutes for pint jars.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 512.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.3mg1%
Total Carbohydrate 130.4g44%
Dietary Fiber 4.5g18%
Sugars 125.4g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mustard, beans, red peppers, relish, tangy, savory, side dish, vegetable, simmered, chunky, turmeric, vinegar, brown sugar, onion, celery seed, mustard seed, homemade, preserves, flavorful, colorful
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