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Classic Appalachian Leather Britches Recipe

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A traditional Appalachian recipe for dried green beans simmered slowly with smoked ham hocks and simple seasonings, delivering a hearty, smoky, and comforting dish.

Ingredients

Scale
  • 2 cups (about 200g) dried green beans (Leather Britches)
  • 2 smoked ham hocks (about 1.5 lbs / 700g)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 6 cups (1.4 liters) water or broth (low-sodium broth recommended)
  • Optional: pinch of crushed red pepper flakes
  • Optional: 1 bay leaf

Instructions

  1. Rinse 2 cups (200g) of dried green beans thoroughly under cold running water to remove any dust or debris. Drain and set aside.
  2. Rinse smoked ham hocks briefly under cold water to remove excess salt or impurities. Pat dry.
  3. Finely chop 1 medium onion and mince 3 cloves of garlic. Set aside.
  4. In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil or fat rendered from the ham hocks over medium heat. Sauté onions until translucent, about 5 minutes.
  5. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  6. Add ham hocks to the pot, then add rinsed dried green beans on top.
  7. Pour in 6 cups (1.4 liters) of water or broth. Add salt, black pepper, and optional bay leaf or red pepper flakes.
  8. Bring the mixture to a gentle boil over high heat, then reduce heat to low to maintain a simmer. Partially cover with a lid.
  9. Simmer gently for 1.5 to 2 hours, stirring occasionally and checking liquid levels. Add hot water if needed. Beans should be tender but not mushy; meat will start to fall off the ham hocks.
  10. About 15 minutes before the end, taste and adjust salt and pepper as needed. Remove bay leaf if used.
  11. Remove ham hocks, shred the meat, and stir it back into the beans or serve on the side.
  12. Ladle beans into bowls and serve warm with cornbread or your favorite sides.

Notes

Do not soak dried beans before cooking; rinsing is sufficient. Simmer gently on low heat to keep beans intact and tender. Use quality smoked ham hocks for best flavor. If beans remain tough after 2 hours, continue simmering longer. For vegetarian option, substitute ham hocks with smoked paprika and vegetable broth. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: Appalachian, leather britches, dried green beans, smoked ham hocks, traditional recipe, slow simmer, comfort food, Southern cooking

Find it online: https://vexifood.com/classic-appalachian-leather-britches-recipe-easy-traditional-dried-green-beans-guide/