Well, I've "put up" plenty of snipple beans in my lifetime, beginning as a child helping my mom, until I started doing them on my own, so I can vouch for this recipe. The recipe and actual "hands on" demonstration was given to my mom by my dad's cousin who actually came from Germany about 90 years ago.

You need a snippling machine. Mine was handed down to me by my mother, and it was originally brought from Germany at the end of the 1800's. I understand you can purchase something like them in this country now, but ours is so much more dangerous and exciting with its open whirling blade. They just don't make them like they used to!! LOL

Buy about a peck of Pole Beans (not green beans) cause pole beans are much fatter and longer than green beans. You may have to order them from your grocer in order to get enough because they have a short harvesting season.

Okay, begin by washing the beans and breaking off the ends and "stringing" them. Then you run them through the hand cranked snippling machine which will cut them very much like French Sliced Green Beans in a can. After they are all cut, you better get some help, cause cranking that machine gets awfully tiresome after a while, place them in some big wash pans in layers in this order. Thick layer of beans, covering of kosher salt, layer of beans, salt, etc. Let them sit for about an hour, then work them with your hands to get the extra salty juice off them. Spoon off excess liquid and discard. Place in stone crock or Mason jars (we used the jars), and pack them in tightly using a long wooden masher. Don't fill the jars to the top. Leave about 2 inches space at top of jar. Put lids on jars or cover crock with a towel and a thin board and something heavy on top, like books. Do not tighten the lids all the way. In a couple of weeks, take lids or board off, skim off any scum that formed, and replace lids, only tighten them this time. Let sit for at least 6 weeks.

TO COOK THE BEANS:

one (1 lb.) bag of dried Navy beans
one (1 quart) Mason jar of snippled beans
one large pork roast (boneless or not)

Clean and soak Navy beans per package directions

Rinse Navy beans and place in large (6-8 qt.) pot

Rinse snipple beans in a colander just to remove any excess salt

Cut pork roast in large chunks (suitable for a serving for one person/each piece)

Place Navy beans, snipple beans and pork roast pieces in pot and cover with water to about as deep as you would if you were just cooking regular dried beans

Bring to boil, lower heat to simmer, cover and cook for "hours" until all beans are tender and pork is cooked completely through. Leave any fat on the pork when you cook it as it will help flavor the beans.

You may want to add potato chunks or new red potatoes to the mixture when beans are ready. Just cook an extra 15 or 20 minutes till potatoes are tender.

Serve by the platefuls and enjoy! Note: If you have any leftovers, they only get better when they are warmed up the next day.

Delicious with crisp, hot German Potato Pancakes and cold, chunky apple sauce. Don't add potatoes to beans if you're going to make the potato pancakes. Good with apple pie for dessert.

Note: Snipple beans are sometimes referred to as "Stink Beans" because to the novice they smell kind of stinky, like sauerkraut, when they are cooking. To snipple bean lovers they smell wonderful!