11.9.10

Mustard Bean and Baby Potato Salad

It is the season for putting away for the winter.  I bought some lovely fresh yellow beans at the farmer's market.  I love mustard beans, especially in this recipe.

I toss them with steamed baby potatoes for a low-fat and flavour packed potato salad.

Mustard Beans

2 lbs yellow beans, washed, trimmed and cut to 1 1/2" lengths
3 tablespoons of mustard powder
1/2 teaspoon tumeric
3 tablespoons pickling salt
white vinegar
water
flour
1/4 cup sugar
onions, finely chopped
1 red pepper, finely chopped

Mix the sauce ingredients and place on heat.  Bring to a boil.  Add the beans, onions and red pepper.  Bring back to the boil.

Process in water bath for 20 minutes for 250 ml jars.

8 comments:

  1. Oh yum! Those beans look sooo good! I make mustard pickles and our whole family loves them! I never thought of mixing them with potatoes for a salad!

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  2. I've never had mustard beans but they sound wonderful!

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  3. Okay, where was this recipe back when my CSA gave me a bunch of yellow beans???!!!

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  4. Angie> this was a suggestion with my Bernardin cookbook and I love it. It doesn't keep overnight like the potato salads with mayonnaise but it's great.

    henfruit> you have got to try them! It is probably a prairie thing.

    Pam> sorry!

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  5. Oh what a lovely and pungeant salad! the turmeric really does add a gorgeous color. Yum!

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  6. In the days when I used to can I loved mustard beans!!!!!

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  7. My friend Kath makes something like this but without the mustard.. this is just what they were missing... thanks for a great recipe... is summer almost over??

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  8. citron> nice description

    valli> how could you give up canning!

    deana> my pleasure! Yes, summer is almost over. Our August was not very pleasant - rained all the time.

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