Don’t underestimate the power of a bowl of pinto beans and a crispy wedge of cornbread. That simple coupling fueled generations of West Virginia coal miners, including the ancestors of food writer Kendra Bailey Morris. “It’s not just a West Virginia dish, but it’s very important there,” she says. “It’s cheap, it’s made from ingredients that just about everyone has on hand, and it’s pretty good for you—even with a... Read more on GardenAndGun.com
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