Beegee's Shuck Beans


(2 votes) 4 2

A delicious flavor of the Mountain South. A truly unique tasting treat.

Shared by
Necedah, WI

Time needed

30 days preparation + 4 hour cooking

Serving Size / Yield

1 bunch


  • 1 bunch fresh green beans
  • sewing needle
  • heavy sewing thread
  • water
  • salt pork, cut into bite size pieces

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Make shuck beans: String green beans with sewing thread. Hang in dry ventilated area (not a garage). Let dry for 4 weeks or more until beans shrink and turn an autumn brown. Store in paper bag in a dry dark area.

Preparation: Use only the amount of dried shuck beans you need (a little makes a lot) and soak, covered, in water overnight. Drain beans, rinse, and put into large cooking pot. Cover beans with water, boil for 1 hour, drain and rinse again. Put cold water above level of beans in the kettle and add salt pork that has been cut into bite-sized pieces. Cook an hour or two more, or until beans plump up and become tender. Cook the water down until beans are almost dry. Serve with cornbread and sliced raw onions, if desired.

Reviews (2)

  • These are called leather britches. I've threaded many a half runner bean and hung 4 or 5 strands on several coat hangers to dry either in the sun or a warm dry place. My grandmother and my mother taught me this wonderful method of preserving beans to last the winter. As the previous reviewer mentioned we often saved them for special occasions as they are a treat! Reading this recipe reminded me that I have a 'mess' of beans left that needs to be cooked. Yummy! Thanks for this post!

    Flag as inappropriate s_march  |  February 22, 2011

  • Wow what a great memory this recipe brought back of sitting on the porch with my grandmother threading beans with a needle and thread. She would hang them from the porch to dry in the sun and they looked so pretty twirling in the gentle summer breeze in Hyden Ky. She would store them away for special dinners like Christmas and Thanksgiving.

    Flag as inappropriate AnnGoens  |  February 21, 2011

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