1can(19 oz/540 mL) white kidney beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
1cup(250 mL) thinly sliced red cabbage
1smalljalapeno pepper, thinly sliced
1cup(250 mL) red wine vinegar
1/4cup(60 mL) sugar or honey
1/4cup(60 mL) water
3clovesgarlic, minced
1/2tsp(2 mL) ground cumin
1tsp(5 mL) salt
Directions
Combine beans, cabbage and jalapeno in a bowl. Set aside.
In a small saucepan, combine vinegar, sugar or honey, water, garlic, cumin and salt. Simmer gently until sugar and salt dissolve. Remove from heat.
Spoon bean mixture into 2 - 2 cup (500 mL) mason jars. Pour vinegar mixture beans in the jars and gently stir to combine. Cover with jar lids.
Set aside to cool for at least 1 hour.
Once cooled, the pickled mixture can be enjoyed immediately or stored in the fridge for up to one week. These pickled beans take on a vibrant pink tint from the cabbage as they sit!
Notes
Want more heat? Include the seeds of the jalapeno pepper. Omit the seeds for less heat!
Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
Tried the recipe. it was very good, do good I am making it again but this time doubling recipe.
recipe
Bean recipe
I’d love the bean recipe
Very good
I can’t wait to try this
Let us know what you think when you try it!
Very good recipe
We’re so glad you liked the recipe, it’s one of our favourites!
Sounds delicious
Hi Donna! These beans are so good, we hope you give them a try!
Instant hot! So quick and easy to make. Never even occurred to me to pickle beans. Thanks for a great recipe
Hi Rita! Once you start pickling pulses, you won’t go back!
Sounds delicious. I’m going to try it.
Let us know what you think after you try them!
I’m going to try this recipe
Good
Recipe
Can I PC it to make it shelf stable? What would the times be?
Hi Karen! We haven’t tried to pressure cook this recipe as we kept the yield small at just under 3 cups – these don’t last long at our house!
It’s a vinegar pickle, so you should be able to make a big batch and water bath it for future enjoyment.
Can I process this to keep in longer storage?
Hi Christine! We haven’t tested the recipe for a longer processing. We kept the yield small at just under 3 cups and found that these beans don’t last long around our house!
1can(19 oz/540 mL) white kidney beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
1cup(250 mL) thinly sliced red cabbage
1smalljalapeno pepper, thinly sliced
1cup(250 mL) red wine vinegar
1/4cup(60 mL) sugar or honey
1/4cup(60 mL) water
3clovesgarlic, minced
1/2tsp(2 mL) ground cumin
1tsp(5 mL) salt
1
Combine beans, cabbage and jalapeno in a bowl. Set aside.
2
In a small saucepan, combine vinegar, sugar or honey, water, garlic, cumin and salt. Simmer gently until sugar and salt dissolve. Remove from heat.
3
Spoon bean mixture into 2 - 2 cup (500 mL) mason jars. Pour vinegar mixture beans in the jars and gently stir to combine. Cover with jar lids.
4
Set aside to cool for at least 1 hour.
5
Once cooled, the pickled mixture can be enjoyed immediately or stored in the fridge for up to one week. These pickled beans take on a vibrant pink tint from the cabbage as they sit!
Tried the recipe. it was very good, do good I am making it again but this time doubling recipe.
recipe
Bean recipe
I’d love the bean recipe
Very good
I can’t wait to try this
Let us know what you think when you try it!
Very good recipe
We’re so glad you liked the recipe, it’s one of our favourites!
Sounds delicious
Hi Donna! These beans are so good, we hope you give them a try!
Instant hot! So quick and easy to make. Never even occurred to me to pickle beans. Thanks for a great recipe
Hi Rita! Once you start pickling pulses, you won’t go back!
Sounds delicious. I’m going to try it.
Let us know what you think after you try them!
I’m going to try this recipe
Good
Recipe
Can I PC it to make it shelf stable? What would the times be?
Hi Karen! We haven’t tried to pressure cook this recipe as we kept the yield small at just under 3 cups – these don’t last long at our house!
It’s a vinegar pickle, so you should be able to make a big batch and water bath it for future enjoyment.
Can I process this to keep in longer storage?
Hi Christine! We haven’t tested the recipe for a longer processing. We kept the yield small at just under 3 cups and found that these beans don’t last long around our house!
Looks amazing