First and foremost,these are not Leather Britches.They are Roma beans which I planted late. The weather has been so dry, they have not done good. The bugs got to them, and they are tougher that I like my green beans to be. While I was working on these beans, cutting off the bug bites, and fretting so, over the fact they are not as nice as I would have liked them to be, I was wondering how folks were able to eat the beans they call Leather Britches. I may not have the true information on them, but from what I have heard, folks would pick their green beans, string them up on a string, and hang them up to dry totally out,and they would last forever dried that way. Then when you wanted beans for a meal, they would soak them in water to revive them to a point, then cook them as usual.I have fretted many times over some of my beans being tougher than I liked.If there is one thing I hate,it is to get a mouthful of tough green beans.So that is what I would love to know. Has anyone ever dried their beans this way and cooked them up later? If so, I'd like to know how the finished product turned out. Do they really eat the hull and all? I have always assumed that was the point,to cook the hull and bean and all. How could it be possible to eat those dried hull, when I fret so over them getting the least bit tough.Hopefully, someone has dried and eaten the Leather Britches, and can enlighten me.
I usually hull the beans and put them in a glass jar. Make sure the beans are dry before storing them in the glass jar. Then I would use them in soups in the wintertime. Yum Yum~! Never heard of eating the hulls of green beans.
ReplyDeleteHave a Tiggeriffic Day! ta ta for now from Iowa:)
Hey Sue- never heard of leather britches.
ReplyDeleteThanks for the okra recipe, haven't heard the word Goulash since mom died. I think I'll look it up, sounds Italian.
Not much did well for us this year, too hot!
Although it was a nice 70° this morning.
Need to go make soap, later!
Wrong, Hungarian!
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