Leather britches beans (fodder beans)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Green Beans | ||
| Salt And Pepper | ||
| Lard Or Bacon Grease | ||
| Water | ||
Directions
String very full beans as you would for cooking, but do not break them.
Thread beans on twine, using just enough beans on each string for one or two meals. Then drop them into a brine of ½ cup coarse salt and one gallon of water for 15 minutes. Drain on newspaper. The brine will keep bugs away from your beans. Hang the strings of beans on wire or rope in a dry place for at least three weeks. Make sure they are completely dry or they will mold.
Prior to cooking the dried beans, pour lots of boiling water over the beans and soak overnight. In the morning, wash the beans well and cover with water in a pan. Cook for 2 hours; then add salt, lard or bacon grease, and pepper. Finish cooking about 2 hours more, adding water as needed.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. Estill Monk Posted to MC-Recipe Digest V1 #725 by Bill Spalding <billspa@...> on Aug 08, 1997
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