Chunky Mustard Beans with Red Peppers

• 2 pounds green beans or yellow
• 2 cups hot chili peppers julienne strips
• 1 1/2 cups onions coarsely chopped
• 1 teaspoon turmeric
• 13 cup dry mustard
• 13 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.
18. Makes about 9 cups.

green beans, hot chili peppers, onions, turmeric, dry mustard, flour, salt, brown sugar, water cold, white vinegar, celery seeds, mustard seeds

Taken from recipeland.com/recipe/v/chunky-mustard-beans-red-pepper-34793 (may not work)