How to Make Mustard Beans

Yellow beans do not taste like mustard - but they make great mustard beans. This 1-quart recipe is the perfect way to try giving it a whirl this harvest season.

When I was growing up, we had a three-condiment-server that was often brought out for Sunday dinners and other special occasions. It had three small fancy bowls that were attached to a metal rack. Each bowl would present a different pickled condiment, and they would often contrast in color. I don’t know if people still do this sort of thing anymore - but it’s wonderful - and bright yellow mustard beans are a perfect element to add to these colorful triads. Here’s how to make them (1 quart recipe):

Ingredients:

• Enough yellow beans to fill a 1 quart jar

• 2 tsp salt

• 2 tbsp starch

• 2 tbsp dry mustard

• 1 tsp turmeric

• 1 tsp celery seed

• 1 1/2 cup sugar

• 3/4 cup vinegar

• 3/4 cup water

Instructions:

1. Fill a large pot with about 2 quarts of water, place it on a burner on high, and bring it to a boil.

2. While the pot of water is heating up, prepare beans by removing the ends and cutting them into 1 inch pieces.

3. In a saucepan, combine water, vinegar, salt, starch, mustard, turmeric, celery seeds, sugar, and bring to a boil (stir to mix well, then stir occasionally as it comes to a boil).

4. Once the mustard sauce is boiling, stir it for two minutes while it boils rapidly.

5. Once the water is really boiling, add the beans and cover with a lid.

6. Remove the beans from the water once it resumes boiling and steams starts to escape from the lid (takes about 2-3 minutes).

7. Put the beans in a 1 quart jar, pour in the sauce until it is 1/2 inch from the very top, and screw on the lid until it is finger-tight.

   

   A canning funnel is an essential tool for filling the jar without making a mess.

8. Put it in the fridge to use immediately (should be fine in the fridge for at least 6 months), or can in a water bath for the correct amount of time for your elevation¹.

Why this works:

The secret to this recipe’s success is color and contrast. The natural bright color of the beans and the added color of the turmeric, make this condiment really stand out on the table. For contrast, the acidity of the vinegar, the sweetness of the sugar, the “zippyness” of the mustard and celery seed, and the generous amount of salt, all promise to overwhelm the senses in a pleasing way - and of course if done right, the beans should still have enough crunch to add an element of texture as well. This is a great way to preserve excess produce from the garden, and these types of condiments, having gone somewhat out of style in recent years, can add an almost exotic element to the table when entertaining guests - and some might even find that that they really like this sweet and zesty blast from the past.

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Here’s how to make them:

1. Adjust lids and process in a boiling water canner 10 minutes for altitudes under 1,000 feet, 15 minutes for 1,001 to 6,000 feet, and 20 minutes for above 6,000 feet [more info].