TerriHaute
Hoosier Gardener
I first heard about leather britches, dried string beans, in one of the Foxfire books. It seems that preserving beans this way is common in the south and among the mountain folks. The beans are strung crosswise in long strings, using a darning needle and stout thread, fishing line, kite string, etc. and hung up to dry.
To cook them, the beans are fixed much like soup beans: soak overnight, cook in fresh water until tender with onion, side pork, bacon, or ham for flavoring.
I planted an overabundance of beans this year and thought I might make "leather britches" out of some of them. I really don't like canning and I don't want to depend on the freezer!
Has anyone ever tried this?
Terri in Indiana
To cook them, the beans are fixed much like soup beans: soak overnight, cook in fresh water until tender with onion, side pork, bacon, or ham for flavoring.
I planted an overabundance of beans this year and thought I might make "leather britches" out of some of them. I really don't like canning and I don't want to depend on the freezer!
Has anyone ever tried this?
Terri in Indiana