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Leather Britches
Ham and Green Beans |
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Cream of Leather Britches with Ham
Some Backcountry travelers call dehydrated green beans leather britches and put them in hearty soups. Enjoy!
Rehydrate beans, ham, onions, and celery in large bowl using 2 cups boiling water until plump. Add 4 cups water, potatoes, seasoning, powdered milk. Cover and cook for 30 minutes or until potatoes are tender. Add flour as needed to thicken. Outside temperature and altitude may effect cooking time. Garnish with dried scallions. Serve hot. Makes 4-6 servings.
2 cups boiling water
Garlic powder
2 cups dehydrated green beans
4 cups water
2 cups cooked dehydrated Ham
1 cups dried onion
½ cup dehydrated celery
Pepper to taste
2 cups diced dried potatoes
1 tablespoon dried scallion
Flour to thicken powdered milk- 3 to 5 tablespoons
Salt to taste
How to Dehydrate Green Beans
After the beans are washed and the pod ends snipped off, cut crosswise into one inch pieces, making a diagonal cut. Then steam blanch them 4 to 6 minutes. Place your beans on a dryer tray and freeze until solid, about 30 –40 minutes. This makes the beans tender. Other vegetables do not need to be frozen. Dehydrate beans until they are brittle or crisp. Store until ready to use.
How to Dehydrate Ham
Ham should be fully cooked, removing the fat. Cut into into cubes or slices about ½ inch thick and dehydrate at 145 degrees F until done. 3 to 15 hours depending on temperate and type of dehydrator. Smoking the ham will quicken the time and adds another dimension of flavor to your recipe.
Benefits of Dehydrating Foods
Dehydrating food in the backcountry reduces weight and bulk. You don’t have to sacrifice quality and can lighten your impact on the land.
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