Andrew Jackson's Leather Britches

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

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.