Simmered all day in a cast-iron pot with a big slug of fatback, brown beans have warmed the bodies and souls of many hardworking men and women of the Appalachian coalfields.
Made from ingredients that were often on hand and relatively nonperishable (such as cornmeal, bacon grease, dried beans, grits and fatback), the beans and cornbread supper was easy to prepare and could keep for several days.
