Mustard Beans are a kind of pickled bean in a mustard sauce.

There are lots of recipes for mustard beans but here's the recipe that our family uses:

Mustard Beans

4 quarts yellow wax beans

Wash, trim and cut up beans into 1 1/2 to 2 inch pieces.  Cook until fork just pierces (still crunchy).  Drain and return to pot and keep warm.

To prepare the sauce, add the following to another large pot:

6 c sugar

1 c flour (I use clear jel instead)

1 c dry mustard

2 tsp tumeric

2 tsp celery seed

6 c vinegar

Bring the sauce to a boil over medium heat, stirring frequently.  Once the sauce comes to a boil, pour over the beans and return pot with beans and sauce to the burner.  Continue to cook for an addition 5 minutes.

Pack into hot, sterilized jars and seal.  Makes approximately 8 pints or 16 half-pints.

(I suppose I should add this disclaimer… something to the effect that modern canning/USDA practices would probably insist that the jars be processed in a water bath canner for a minimum of 10 minutes.)