“Leather Breeches” are also known as shuck beans, a slow-cooked preparation of dried beans flavored with salt pork and seasonings. The name come from the appearance of the beans when hung up to dry. Historically, green beans were harvested when ripe then strung up to dry, which preserved them for year-round use. As they dried they resembled leather trousers hanging up after laundering. This dish is popular in southern Appalachia, particularly in the state of Kentucky. There has been a rich culinary exchange between Appalachia and the Cherokee, among whom this dish is also popular.
Recipe Servings: 2
Prep Time
15 minutes
+ 2 hours 48 minutes resting
+ 2 hours 48 minutes resting
Cook Time
3 hours
Total Time
6 hours 3 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb fresh green beans, washed
- 2 qts water
- ¼ lb salt pork, diced
- 2 tsp salt
- ⅛ tsp freshly ground black pepper
- heavy thread
- darning needle
Directions
- Break off the ends of the pods of mature green beans.
- Either string the pods on a thread or place them in a single layer on a baking sheet. Let dry in a warm, dry place for about 7 days.
- Prior to cooking, soak the dried beans in water for one hour in large pot.
- Add salt pork, salt, and pepper and bring water to a boil over high heat.
- Reduce heat and simmer for 3 hours, adding more water if needed.
- Serve beans hot.
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