1Make shuck beans: String green beans with sewing thread. Hang in dry ventilated area (not a garage). Let dry for 4 weeks or more until beans shrink and turn an autumn brown. Store in paper bag in a dry dark area.Preparation: Use only the amount of dried shuck beans you need (a little makes a lot) and soak, covered, in water overnight. Drain beans, rinse, and put into large cooking pot. Cover beans with water, boil for 1 hour, drain and rinse again. Put cold water above level of beans in the kettle and add salt pork that has been cut into bite-sized pieces. Cook an hour or two more, or until beans plump up and become tender. Cook the water down until beans are almost dry. Serve with cornbread and sliced raw onions, if desired.