Mild Bean And Pepper Relish
A colorful and tangy garden-style relish featuring tender kidney beans and sweet bell peppers in a mild vinegar brine.
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Ingredients
- 15 oz can Dark red kidney beans, drained and rinsed
- 1 cup Green bell pepper, finely diced
- 1 cup Red bell pepper, finely diced
- 1/2 cup Yellow onion, finely minced
- 3/4 cup Apple cider vinegar
- 1/2 cup Granulated sugar
- 1 teaspoon Celery seed
- 1 teaspoon Mustard seed
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Turmeric
Instructions
- 1
Thoroughly rinse the canned kidney beans under cold water and drain completely.
- 2
Finely dice the green peppers, red peppers, and onions into uniform 1/4-inch pieces.
- 3
In a medium stainless steel saucepan, combine the apple cider vinegar, sugar, celery seed, mustard seed, salt, and turmeric.
- 4
Bring the vinegar mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.
- 5
Add the diced peppers and onions to the boiling liquid and simmer for 5 minutes until slightly softened.
- 6
Stir in the drained kidney beans and continue to simmer for an additional 3 minutes.
- 7
Remove from heat and let the mixture cool to room temperature in the pan.
- 8
Transfer to glass jars and refrigerate for at least 4 hours before serving to allow the flavors to meld.
Nutrition per Serving
85
Calories
3g
Protein
18g
Carbs
0g
Fat
4g
Fiber
9g
Sugar
210mg
Sodium
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