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1776-1800 - Colonial New England hearth cooks adapting British pottage to American beans and cornmeal

Bean Porridge

Bean porridge sits close to the everyday cooking of early America: beans or peas, water, a little meat when available, and meal to thicken the pot. It was plain food, but practical food, made in a kettle and stretched for households that needed warmth, calories, and thrift more than ceremony.

Difficulty

Easy

Prep time

15 minutes plus soaking

Cook time

2 hours 30 minutes

Total time

2 hours 45 minutes plus soaking

Servings

6 servings

Region

New England and early United States

Era introduced

1776-1800

Introduced by

Colonial New England hearth cooks adapting British pottage to American beans and cornmeal

Tags and Occasions

New England United States everyday supper winter meal historical cooking dried beans salt pork cornmeal onion water British pottage traditions Indigenous bean and corn agriculture Colonial hearth cooking

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The Story

Porridges and pottages were foundational hearth foods because they could simmer slowly and absorb whatever the household had. In early America, beans and cornmeal made particular sense: beans were filling, corn was central to Indigenous agriculture and colonial adaptation, and a small piece of pork or beef could season a large kettle. This version is scaled for a modern kitchen while preserving the thick, sustaining character of the dish.

Drafted with New England bean-porridge detail from the Concord Monitor (https://www.concordmonitor.com/2022/03/26/vintage-views-45611288/) and colonial pottage context from 12 Tomatoes (https://12tomatoes.com/colonial-vegetable-pottage/).

Ingredients

- 1 pound dried white beans or yellow-eye beans, soaked overnight
- 8 cups water, plus more as needed
- 4 ounces salt pork or smoked ham, diced
- 1 small onion, chopped
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup fine cornmeal
- Black pepper, to taste
- 1 tablespoon cider vinegar, optional

Directions

1. Drain soaked beans and place in a heavy pot.
2. Add water, salt pork, onion, bay leaf, and salt.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook until beans are very tender, 1 1/2 to 2 hours, adding water if needed.
5. Remove bay leaf.
6. Mash some beans against the side of the pot to thicken.
7. Whisk cornmeal with 1 cup cold water in a bowl.
8. Stir cornmeal slurry into the pot slowly.
9. Simmer, stirring often, until porridge is thick and cornmeal is cooked, 20 to 30 minutes.
10. Season with pepper and a splash of vinegar if desired.

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