As a kid, I spent hours shelling peas and snapping green beans from the family garden. I may have complained about the chore, but I never complained about the tasty food that came from it. Beans in a can or frozen from the store are easier to get, but they are just plain, stringless beans that taste fine but aren’t anything special. You can still find strange beans like half-runners, shuck beans, preacher beans, pole beans, and greasy beans if you look in the right place.
You can’t find these heirloom bean varieties in most grocery stores these days, but you should look for them and try them. In particular, if youre a green bean fan, you really need to try greasy beans. Yes, the name makes them sound a little gross, but there are lots of tasty foods with weird names. Try this one and you’ll understand why you should ignore the name.
Greasy beans are a unique type of green bean that originated in the Appalachian region of the United States Also known as slick beans or leather britches, they are an heirloom variety that has been passed down for generations. Greasy beans are treasured for their distinctive flavor and texture, but their unusual name often deters people from trying them Don’t let the name fool you – greasy beans are absolutely delicious when prepared properly.
In this article, I’ll walk you through the entire process of cooking greasy beans, from finding them to serving them at the table. With just a few simple steps, you can unlock the rich, savory flavor of this Appalachian specialty. Keep reading to learn all about greasy beans and how to cook them to perfection.
What Are Greasy Beans?
Greasy beans go by several unusual names, including slick beans leather britches and October beans. They are a type of snap bean with a smooth, shiny pod and a bumpy, uneven shape. The pods can grow quite long, up to 9 inches. When cooked, the pods take on a distinctive glossy sheen, which gives greasy beans their descriptive name.
Unlike generic grocery store green beans, greasy beans are an heirloom variety that has not been overly hybridized. The beans originate from the mountain regions of North Carolina, Tennessee, and Kentucky, where families have been growing and saving the seeds for generations. Local Appalachian farmers still prize greasy beans for their robust flavor and high market value.
When harvested at the optimal time, greasy beans have fleshy pods and small seeds. They have a concentrated, earthy bean flavor with hints of nuttiness. The texture is firm yet tender. Greasy beans shine when prepared simply to let their natural flavors come through.
Where to Find Greasy Beans
If you live in Appalachia, keep an eye out for greasy beans at local farmers markets and farm stands during the summer months. Greasy beans are traditionally in season from June to October. The farther you live from the Appalachian region, the harder they may be to source.
Your best bet is to buy heirloom greasy bean seeds and grow them yourself. Reputable seed companies like Sustainable Mountain Agriculture Center and Seed Savers Exchange offer several greasy bean varieties. With proper care, you can grow a bountiful crop to enjoy all summer long.
If seeds are not an option, substituting with standard snap beans or frozen green beans can work in a pinch. The texture and flavor will not be quite the same as true greasy beans, but similar cooking methods can still produce tasty results.
How to Prepare Greasy Beans
Preparing greasy beans takes a bit more time and effort than modern green beans you buy at the grocery store. But the payoff of their complex flavor and pleasantly firm texture makes it worthwhile.
Follow these steps for perfect homemade greasy beans:
Stringing
Fresh greasy beans must be stringed before cooking. Hold one end firmly and pinch the stem to snap off the curved tip. Pull the end slowly to strip off the fibrous string that runs the length of the pod. Repeat this process on the other end. Discard the tips and strings.
Snapping
After stringing, snap the beans into shorter segments, about 2-3 inches long. The ideal snap beans have enough room for seeds to develop without getting tough and starchy.
Washing
Place the snapped beans in a colander and rinse thoroughly under cool water. Make sure to wash away any debris.
Cooking
Greasy beans require gentle, slow cooking to become tender while maintaining their texture. Start by bringing a pot of water to a boil. Add a generous pinch of salt, then drop in the greasy beans. Let them simmer for 5-10 minutes until the pods start to soften.
Next, drain the beans and transfer them to a skillet with olive oil or bacon drippings over medium heat. Sauté for another 10-15 minutes, stirring occasionally, until the beans reach your desired tenderness. The pods will turn glossy and translucent when they are fully cooked.
Season the beans with salt, pepper, garlic powder, or other herbs and spices to taste. Serve the greasy beans warm as a savory side dish.
Storage
For the freshest taste, try to eat greasy beans soon after harvesting or purchasing them. You can store fresh greasy beans in the refrigerator for 3-5 days. To freeze, blanch the snapped beans for 2-3 minutes, drain, and seal in a freezer bag. Frozen greasy beans will keep for about one year.
Best Ways to Serve Greasy Beans
Here are some of my favorite ways to serve up fresh, home-cooked greasy beans:
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As a side dish next to roast chicken, pork chops, or grilled steak. The beans pair well with meat.
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Tossed in a pasta salad with cherry tomatoes, mozzarella, and fresh basil.
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Added to soups like minestrone or chicken noodle for extra texture.
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Sautéed with diced bacon and sweet onion for a warm bacon bean salad.
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Blended into an herbed bean purée to spread on sandwiches or bruschetta.
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Pickled with garlic, mustard seeds, vinegar, and spices for a tasty preserved snack.
With their firm bite, rich bean flavor, and glossy appearance, greasy beans make a delicious addition to any summer meal. Their texture holds up well when cooked, so they are ideal for canning and preserving too. Appalachian cooks have treasured greasy beans for generations, and now you can bring this tasty heirloom into your own kitchen.
How to Cook Greasy Beans
If youre lucky enough to find greasy beans, heres the best way to prepare them. First, you need to string them (and yes, you have to take the strings off). Hold the bean in one hand and pinch or snap the curved end of the bean down with your thumbnail from the other hand. Then, gently pull the bean apart to remove the string. When you get to the other end of the bean, do the same thing.
Cut each long bean into two or three short pieces. Then, use a colander to clean the short pieces well. Place the beans in a heavy-bottom saucepan and cover them with water. Add the seasonings of your choice; at the very least, you should use salt and olive oil. Salt pork, bacon, or ham is delicious with these beans.
If you want to make Appalachian food like Ronni Lundy does (her book “Victuals” is my favorite), you need to cook greasy beans low and slow. It will take different amounts of time for you, but they need to simmer until the beans inside the pods are soft. This could take an hour. It seems like a lot of time, but these beans aren’t like the beans you buy at the store, which are made to cook quickly.
For a flavorful recipe involving bacon, garlic powder, pepper, salt, and onion, check out Quiche My Grits. This tasty Southern recipe is a great way to experience greasy beans for the first time, since theyll be full of flavor and will be a delectable side for any dish. Enjoy them alongside meatloaf or grilled chicken for a touch of tasty veggies!
What are Greasy Beans?
Greasy beans are an heirloom snap bean that comes from West Carolina. They have a smooth pod with no fuzz. When you cook them, the pod turns shiny, which is why theyre called greasy beans. The name doesnt have anything to do with texture or taste, only the outer appearance.
Uncooked, they look like a cross between a regular green bean and field peas like black-eyed peas. The bean pods are long, straight, bright green and bumpy.
Like heirloom tomatoes, these beans come from heirloom seeds, saved and passed down by generations of families. The founder of the Sustainable Mountain Agriculture Center, Bill Best, says that most types of greasy beans can be found in western North Carolina and eastern Kentucky. The center just moved from Berea, Kentucky, to Livingston, Tennessee. Growers love to grow the Appalachian heirloom variety.
Best also notes that greasy beans are “widely thought to be the highest quality beans and are by far the highest-priced, bringing two to ten times as much as other beans” at Appalachian farmers markets where the beans are sold.
Old Time Recipe Greasy Beans
FAQ
Do you have to string greasy beans?
How long does it take greasy beans to mature?
When to pick greasy beans?
What kind of beans are greasy beans?
How do you make greasy beans?
If you’re lucky enough to find greasy beans, here’s the best way to prepare them. First, you need to string them (and yes, you have to take the strings off). Hold the bean in one hand and, using your thumbnail from your other hand, pinch or snap the curved tip of the bean down, then pull gently to de-string.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
How long does it take to cook greasy beans?
Salt pork, bacon, or ham is delicious with these beans. Borrowing Ronni Lundy’s cooking method (her cookbook “Victuals” is my go-to for Appalachian food), greasy beans need to cook low and slow. Your time will vary, but they need to simmer until the beans inside the pods are tender, which could take around an hour.
What are greasy beans?
Greasy beans originated in West Carolina and are a heirloom snap bean with a slick pod and no fuzz. When you cook them, the pod turns shiny, which is why they’re called greasy beans. The name doesn’t have anything to do with texture or taste, only the outer appearance.