09/21/2024
Leather britches are a traditional Appalachian way of preserving green beans, a method that dates back generations. Also known as “shuck beans” (often called “shucky” - if you’re really country enough) or “fodder beans,” leather britches are made by stringing fresh green beans on thread and hanging them up to dry in the sun or in a well-ventilated area. This drying process gives the beans a wrinkled, leathery appearance, which is how they earned the name “leather britches.”
Once dried, the beans can be stored for months, making them an essential food for Appalachian families who relied on preserved goods to get through the winter. When it came time to cook them, the beans would be soaked overnight and then slow-cooked with ingredients like ham hocks, bacon, or fatback, infusing them with rich, smoky flavor. The slow-cooking process rehydrates the beans, softening them and giving them a unique, hearty taste that’s different from fresh green beans.
Leather britches are a classic example of Appalachian ingenuity—using simple techniques to make food last and stretch through the seasons. Today, they’re still a favorite dish for those who appreciate the old ways of cooking, a reminder of the resourcefulness and traditions that have shaped life in the Appalachian Mountains.
I remember the first time I heard the term “leather britches,” I thought the gal was referring to some kind of pants Rod Stewart would wear…
