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Measure the water into a large pot. Bring to a boil over medium-high heat. Add all the ingredients. Simmer for about 20 to 30 minutes or until the green beans and potatoes are all tender. This recipe is based on an old southern dish called Leather Breeches. After the harvest green beans were threaded on a string and then hung from the cabin rafters to dry. Once dried the beans resembled leather trousers or britches hanging on a clothes line. The dried beans required long cooking on a wood stove or in the fireplace to render them tender enough to eat. Often a bit of salt pork or country style ham was added for flavor. Potatoes were added the last hour to make a complete meal. Traditionally Leather Breeches were served with a pan of cornbread or hoecakes. In this variation savory flavored TVP takes the place of traditional pork. If desired, you may simmer the mixture for 10 minutes, and then put the lid on the pot and set it somewhere to keep warm. I adjust a stocking cap over the pot to keep it insulated. While the pot sits prepare a hot skillet bread of your choice; hoe cakes or cornbread bannock would be perfect. When the bread is done, reheat the leather breeches. Serve. This makes a delicious and filling meal, especially with a hot dish of stewed fruit for dessert.
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