Prepare canner, jars, and lids.
Get your boiling water going in a large saucepan. Add fresh beans, canned beans, onions, and red peppers. Bring back to a boil, reduce heat and boil gently for 5 minutes.
While the bean mixture is boiling, in another saucepan combine sugar, seeds, salt, vinegar, and water. Bring to a boil over medium heat, reduce heat and boil gently for 5 minutes.
Drain vegetables. Pack them tightly into hot jars, to 1/2 inch headspace. Ladle the hot pickling liquid over vegetables, adjusting headspace back to 1/2 inch as vegetables settle and you remove air bubbles.
Wipe rim with white vinegar on clean cloth, Center lids on, add rings and finger tighten.
Place jars in canner, allowing water to cover by 1 inch. Process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and let cool.
After 24 hours, wash jars with hot soapy water before storing.
