In response to the furore racing around the Outlander world about main character Jamie Fraser being played by Sam Heughan, and the requirement that to be a #HeughansHeughligans you must like pickles (don’t ask). I hereby humbly submit my mother-in-law’s Mustard Bean Pickle recipe. I love these. I haven’t made them in years, but it might just be time again! (This is not Outlander’s Kitchen. I am not a chef).
5 qt cut up beans (personally, I like them left long)
2.5 c boiling water
2.5 tsp pickling salt*
Cook beans in water/salt above until just tender. Drain. Reserve liquid. In a bowl, mix
1.25 c flour
5 tsp pickling salt
3/4 c dry mustard
2.5 tsp turmeric
8 c sugar (5 brown+3 white)
with half the reserved bean liquid to make a smooth, thin paste. Reserve. Boil
6.5 c vinegar
2.5 tbsp celery seeds
2 c of water
Gradually add this vinegar mixture TO the paste, mixing well after each addition. Return to the pot and cook, stirring constantly until thick- about 5 minutes. Add beans and bring to a boil.
Pour into hot sterilized jars. Seal.
Munch cold while enjoying Outlander starring Sam Heughan on Starz come spring 2014.
*note= use pickling salt as the iodine in regular salt makes pickles soft. No one wants droopy pickles.
South West black been salad July 19, 2012
Tags: black beans, cilantro, corn, lime, recipe, red pepper, salad, south, tomatoes, west
Really fresh, and something different!
Big can (14 oz) of rinsed black beans,
big can (14 oz) of Niblets corn (I read frozen peaches and cream corn is okay as well)
one each finely diced tomato and red pepper
Tennis ball sized red onion, diced and sprinkled with 1-2 tbsp granulated sugar to weep, then set in microwave for a minute (this takes the burn out of the onion so it stays down)
1/2 c lime juice
finely chopped fresh cilantro (half a bunch- maybe 1/4 cup worth?)
Let sit a bit for flavours to meld. May serve with taco chips to scoop. You could also put it into a taco bowl, or serve on lettuce.