Shuck Beans or Leather Britches

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Type of bean and toughness

We always use Ky White Half-Runner Beans to make Shucky beans, but some folks use Greasy beans. If they didn’t cook down tender, they may have been picked old or over-ripe. We dry the over-ripe ones for shellies instead. The difference I was taught by my Great Grandmother from this recipe is after rinsing the beans to soak them over night, pour off the water and cook with fresh water. We have them at Thanksgiving

Kathryn Felice 237 days ago

Beans

Sure miss them would love to buy some!!

Ruth 126 days ago

Schuck beans

Dr Montel of western ky university took a bunch of students to the mountains for a folklore field trip in 1972 .he told s about the wonderful shucks beans .
When we finally ate them most of the kids were unimpressed ,that’s when he said that he neglected to tell us that to really like shucks beans , there had to be a time in your past when you were hungry and all there was to eat was shucks beans

Kip Wilhelms 356 days ago

Shuck beans

What kind of beans are shuck beans?

Pam more than 1 year ago

Shuck beans

Does anyone have shuck beans for sale

Jim more than 2 years ago

Shuck Beans

I don't remember shuck beans having tender skins. What was the trick with the cooking or drying process that makes them not be so chewy? I think that I would dry some if I could eat them easily.

Donna Brewer more than 2 years ago

Shuck beans

I saw your question about the skins being tough. Growing up we always strung ours and air dried them, they were occasionally tough. Since I either dry them on screens in the greenhouse or dry them in a dehydrator they seem to always be tender. We always changed the water after soaking overnight then again after pare -boiling them, then added seasoning meat to finish cooking them.

Joe Stallard more than 2 years ago

Shucky beans

I evidently didn't cook my beans long enough--they were tough.

Polly J. Leatherwood more than 2 years ago