In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water.
Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.
In large pot, heat 1 cup of the vinegar to the boiling point.
Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining ½ cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.
Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼” headroom in each bottle. Seal. Store in refrigerator or cold storage room.
