Not sure why these are called leather breeches, maybe from using the needle and thread to string them up, or maybe the way they look after a week or two of air drying.
When needed, I slide a few off of the string and into a pot of hot water, add a smoked ham hock or hunk of bacon and let them simmer til tender. They will be tasty on a cold winter day. :)
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That is very cool Cowchick! Why or how do they not go bad (spoil)?
They take a couple of weeks to dry completely. I keep an eye on the areas where the beans touch...make sure that area gets enough air to dry too. They need good air circulation.
The beans do get leathery looking. :)
I use this method for morels when I have a lot. I cut the morels in half length ways, then string them up.
Ya need to give it a try sometime when you're really bored. lol
As a kid, my mom used to lay them out on newspapers in my closet, which was more like an attic and she called them fodder beans. I always liked them but haven't had them in 40+ years - may have to make some.
Big Dude, that's interesting! I might have to give your Mom's method a try too. :)
Thanks!
Those have to be better than leather britches, because those would chafe to no end.
lol Chris! You are a riot! lol
My grandmother made these every year by stringing them up and draping them over those folding wooden things you hang clothes on to dry. I haven't had them for years, but I remember they had a different, somehow richer taste than fresh beans. Maybe it was because they were able to absorb more of the fatback they were cooked in. :-)
Randal
Yes Randal, you have described them perfectly! They seem to have a richer flavor... something special. :)
I imagine your grandmother's leather breeches and fatback were mighty tasty. :)
Thank you for the post Randal and thank you for stopping by.
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