1 (4 pound) package green beans
1 (6 ounce) jar roasted red peppers
1 (4.5 ounce) can tomato paste
1 (5 ounce) can whole peeled fruit, with juice reserved
1 cup white sugar
1/4 teaspoon salt
1/4 cup water
1/4 cup cornmeal
1/2 cup sunflower seeds
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart casserole.
In a large bowl, stir together green beans, red peppers, tomato paste, fruit and sugar.
Combine water, cornmeal, sunflower seeds and cornmeal in a small saucepan over medium heat. Gradually add enough water to cover, covering all the jars and lids. Stir constantly until all the cornmeal and cornmeal is absorbed. Remove lid, cover pan and refrigerate for at least an hour.
Trim-fat from the beans. Commerse 1 cup of this mixture in a medium bowl, toss with 1 cup of beans and add both tomato paste and reserved tomato juice. Stir together and let stand 20 minutes, then stir in the remaining tomato paste and tomato juice.
Spread mixture over the top of the casserole. Let stand 5 minutes before making any more green beans.