HOW TO DRY BEANS TO MAKE SHUCKY BEANS
Shucky beans are a thing you find more in the south than anywhere else in the US. Most people away from the south don't even know what they are, so I am going to try to explain how to dry beans.
Provided by Jacqueline in KY
Categories Vegetable
Time P4D
Yield 3-5 qt. jars, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Note: 30 lbs of most green beans equal 1 bushel. Now if you want to use a smaller amount feel free to do so the directions are the same. Also, do not use pole beans or a flat bean you want them to have some bean in them. I always use either greasy or white half-runners.
- String and break green beans, as you would for cooking, but do not wash.
- After you string and break you must dry them and I will give you a couple of three ways to do this.
- I now do this by using a dehydrator and I place my beans on the trays, not touching one another.
- Turn on the dehydrator, mine has no settings, and let dry for about 2-3 days.
- Rotate trays around so that beans on top eventually make it to the bottom to dry quicker. You must do this a couple of times a day. You want your dryer beans furtherest away from the heat source.
- After they are good and dry (and it may not take your dehydrator as long or it could take it longer) you have to use your own judgment. You then take them out and place in pans. Place pans in oven and heat for 30 minutes on about 150-200 degrees. Watch them after 20 minutes and make sure they are not burning. Let the beans cool after having in oven.
- You will have to use more than one dehydrator to fit the beans in or you can refrigerate the ones that won't fit and add them to the it after the first bunch is dry. I usually have 3 dehydrators going when I am drying a bushel.
- Place beans in quart or gallon jugs, add the black pepper, and do be free with the black pepper, it will keep bugs from getting into your beans while they are in storage. My mother always made a note to tell people that the pepper was not bugs, but rather it was pepper. You can also put in a plastic container and store in freezer. I do not I put them in my cabinets.
- Now you have dried beans.
- Another way to make them is to break and string, then lay out on a screen in a hot attic, but you must check on them regularly because they will mold if you are not careful. This will take about a week to do this way maybe longer, but rest of the directions are the same, put in oven, heat, and then cool and place in jars with the pepper.
- A very old fashion way, and I admit when I was a little girl we did them this way. You just string the bean and then take a needle and thread and put the whole bean on it and make as long as you want. Hang them on the porch for several days, until dry. When ready to use you must cut the beans. I think this is the hardest way and the most likely way for the beans to mold.
- I have seen people string and break and lay in the back window of the car, I think this would be messy and I sure don't want to drive around town with beans in my back window.
- To cook see Recipe #264351.
- Note it also takes me about a day to break a bushel of beans.
DRY FRIED STRING BEANS
Steps:
- Combine oyster sauce, soy sauce, sugar, and stock in a small bowl.
- In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze.
- In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions.
- Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
- Yield: 3/4 to 1 cup
SHUCKY BEANS
This is a southern tradition and is served mainly at the holidays. The original name was Leather Britches.
Provided by Jacqueline in KY
Categories Vegetable
Time 14h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Wash about 1 cups of dried green beans.
- Place them in a pan with 4 cups of water.
- Let stand overnight.
- Next day, pour off the water in which the beans were soaked and rinse them well.
- Put the beans into a large pot with a close fitting lid.
- Add 3/4 teaspoon salt. 3 cups of water, and a 2 inch square of salt pork. (can use bacon grease).
- Cook over medium heat for about 3 hours, adding more water if need.
- Note:.
- Dried beans swell as they soak, what you think is just a little turns out to be a lot when cooked.
Nutrition Facts : Sodium 293.9
CHUCK WAGON BEANS
Connie Staal doesn't have to ring the dinner bell twice when these Western-style beans are on the menu. Using lean ground beef makes the entree lighter on calories, but not on taste. "Since I began fixing lighter meals for my husband, I've learned lots of tricks to lower the fat in foods," she writes from Greenbrier, Arkansas.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.,
Nutrition Facts : Calories 303 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 566mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges
CHUCKWAGON BEANS
This is a recipe that has been in my family for years. It's a great combination of sweet and spicy! If you like your beans saucy, you can double the sauce mixture.
Provided by whino247
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
- Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
- Bake in preheated oven until bubbling on top, 10 to 15 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 35.4 g, Cholesterol 13.6 mg, Fat 5.9 g, Fiber 9.4 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 840.9 mg, Sugar 10.8 g
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SHUCK BEANS RECIPE | MYRECIPES
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Servings 6-8Total Time 25 hrs 45 mins
- Wash shuck beans; discard any dark or discolored beans. Break shuck beans in half; place in a 6-quart pressure cooker with water to cover (about 6 cups). Cover and chill. Soak beans for 24 hours; do not drain. Bring to a boil, uncovered; reduce heat to medium, and cook 30 minutes. Drain and rinse beans.
- Return beans to pressure cooker; add salt pork and, if desired, salt. Add 1 inch cold water to cover (about 4 cups) to pressure cooker.
- Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over medium-high heat 12 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium low; cook 15 more minutes. (Pressure control will rock occasionally.)
- Remove pressure cooker from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.
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