Andrew Jackson's Leather Britches
Leather Britches is a traditional Southern dish made from dried green beans, slowly simmered with salt pork or bacon to create a rich, smoky flavor. The name "Leather Britches" refers to the beans' leathery appearance after drying, a preservation method used on the frontier. This simple yet flavorful dish embodies the resourcefulness of early American settlers and offers a taste of history that remains beloved in Southern cuisine.
Ingredients
- 1 pound fresh green beans
- 2 ounces of salt pork or bacon
- 1 teaspoon salt optional
- Water
Instructions
Dry the Beans:
- String and break the fresh green beans, leaving them in long pieces.
- Thread the beans onto a needle and string, making sure to space them out for good airflow.
- Hang the beans in a warm, dry place (like an attic or a kitchen) for at least 2-3 weeks until they are fully dried and leathery.
Prepare the Dish:
- Rinse the dried beans to remove any dust or debris.
- In a large pot, add the dried beans and enough water to cover them by about 2 inches.
- Add the salt pork or bacon to the pot.
- Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans covered.
Season and Serve:
- Taste the beans and season with salt if needed.
- Serve hot, ideally alongside other traditional Southern dishes like cornbread or collard greens.
Video
Notes
Flavor: The longer the beans simmer, the more flavorful they become. The salt pork or bacon infuses the beans with a rich, smoky taste that is quintessentially Southern.
Storage: If you have leftover beans, they can be stored in the refrigerator for up to 3 days and reheated before serving.
Modern Twist: If you can’t find salt pork or bacon, smoked ham hocks work as a great substitute, adding an equally rich flavor to the dish.