Culinary Food Region 4
A common poverty dish in the Allegheny Highlands, this hearty eighteenth-century dish had many historic variations. It often served as a one-pot meal or as a side dish for breakfast and supper. Some of the Allegheny Highlands Native American beans that would be appropriate for this recipe are Scotia, Cornplanter Purple, Wild Pigeon, Pea Bean, Iroquois Corn Bread Bean, and Little Black Snake Corn Hill Bean. For grits produced in Pennsylvania refer to the links at the bottom of this recipe.