Leather britches

I had a ton of green beans this year. I snapped a bunch and put up and gave a lot away. I read a while back about people drying them on a string back before they had canners and freezers. Basically you take a needle and thread like you would do peppers and hang them in a cool dry place. Once they dry they’re supposed to be like leather, hence the name. You’re supposed to be able to rehydrate and cook them like normal and they have a little different texture and taste. I strung up a mess today and gonna let them dry til Christmas and give them a shot. Y’all ever done this?

We dry a fair amount of lima beans then vac seal them. I've read about the old timers making britches in fox fire books. I haven't tried it mainly because squirrels are always getting in my shop.