📝 About This Recipe
A cornerstone of Appalachian soul food, Leather Britches are green beans that have been threaded and air-dried in their hulls until they resemble weathered leather. When slow-simmered, they undergo a magical transformation, offering a deep, concentrated 'umami' earthiness and a chewy texture that fresh beans simply cannot replicate. This recipe honors the traditional preservation methods of the Blue Ridge Mountains, resulting in a rich, smoky pot liquor that tastes like a piece of history.
🥗 Ingredients
The Beans
- 4 cups Dried Shuck Beans (Leather Britches) (loosely packed; traditional 'Greasy' or 'Half-Runner' varieties preferred)
- 8 cups Warm Water (for soaking)
The Seasoning Meat
- 2 pieces Smoked Ham Hocks (high quality, meaty hocks)
- 4 ounces Salt Pork or Thick-cut Bacon (diced into small cubes)
The Braise
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (smashed and minced)
- 4 cups Chicken Stock (low sodium to control saltiness)
- 2-4 cups Water (as needed to keep beans submerged)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 1/2 teaspoon Crushed Red Pepper Flakes (optional, for a hint of warmth)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt (add only at the end as meat is salty)
👨🍳 Instructions
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1
Begin by removing the dried beans from their strings if they were dried using the traditional 'needle and thread' method. Discard the strings.
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2
Rinse the dried beans thoroughly in cold water to remove any dust or debris from the drying process.
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3
Place the beans in a large bowl and cover with 8 cups of warm water. Let them soak overnight (at least 8-12 hours) to rehydrate. They will look plumped but still slightly wrinkled.
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4
Drain the soaking water and give the beans one final rinse.
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5
In a large heavy-bottomed Dutch oven or stockpot, add the diced salt pork or bacon over medium heat. Render the fat until the meat is crispy and golden brown.
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6
Add the diced onion to the pot with the rendered fat. Sauté for 5-7 minutes until the onion is translucent and starting to caramelize at the edges.
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7
Stir in the minced garlic and red pepper flakes, cooking for just 60 seconds until fragrant.
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8
Add the rehydrated beans to the pot, followed by the smoked ham hocks.
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9
Pour in the chicken stock and enough water to cover the beans by at least 2 inches. Add the black pepper.
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10
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer gently for 2.5 to 3 hours. Check the pot every 45 minutes to ensure the beans remain submerged, adding more water if the liquid reduces too much.
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12
After 2.5 hours, test a bean for tenderness. It should be soft but have a distinct, pleasant 'chew' or 'bite' that fresh beans don't have.
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13
Remove the ham hocks. Shred the meat from the bones, discard the fat and bone, and return the meat to the pot.
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14
Stir in the apple cider vinegar. Taste the 'pot liquor' (the broth) and add salt only if necessary, as the ham hocks and salt pork provide significant salt.
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15
Simmer uncovered for the final 15 minutes to slightly thicken the broth. Serve hot in bowls with plenty of the cooking liquid.
💡 Chef's Tips
Don't skip the overnight soak; it ensures the beans cook evenly and prevents them from remaining tough. Use a high-quality smoked meat—Hickory smoked ham hocks offer the most authentic Appalachian flavor profile. Be cautious with salt! Smoked meats vary in salinity, so always wait until the very end of cooking to season the broth. If you can't find leather britches, you can make your own in late summer by threading fresh pole beans and hanging them in a dry place for 3-4 weeks. Leather britches are better the next day; the flavors meld and the beans absorb more of the smoky pot liquor.
🍽️ Serving Suggestions
Serve with a warm wedge of crusty, cast-iron skillet cornbread for soaking up the pot liquor. Pair with a side of iron-skillet fried potatoes and onions. Complement the rich, smoky flavors with a bright, tangy side of chow-chow or pickled ramps. A cold glass of sweet tea or a crisp apple cider balances the salt and smoke perfectly. Serve as a main rustic meal or as a side dish to roasted pork loin.