Appalachian Georgia Leather Britches Beans
Dried string beans, threaded and air-dried whole then simmered slowly with pork, a preservation method from north Georgia's mountain kitchens.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 22
- protein
- 12
- calories
- 220
Instructions
- 1
Place the dried beans in water. Let them soak overnight.
- 2
Drain the water and rinse the beans thoroughly.
- 3
Put the beans, salt pork, onion, and 6 cups water into a large pot.
- 4
Bring the liquid to a boil. Turn down the heat so it bubbles gently.
- 5
Cover and cook for 2 to 2.5 hours until the beans are tender. Check occasionally and add water if needed.
- 6
Take out the salt pork and chop the meat. Stir the chopped meat back into the pot.
- 7
Add salt and pepper to season the beans.
- 8
Serve the beans hot with cornbread.
Chef's tips
Soak the dried beans overnight so they soften completely. Simmer them slowly, as rushing the cooking will leave the beans tough.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop with a little added water.
Common mistakes to avoid
- •Skipping the overnight soak, which makes the beans cook unevenly.
- •Not using enough seasoning, since dried beans need plenty of salt and pork for good flavor.
Serving suggestions
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