Peasant foods are dishes eaten by peasants , made from accessible and inexpensive ingredients.
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Acquacotta , an Italian bread soup In many historical periods, peasant foods have been stigmatized.[1]
They may use ingredients, such as offal and less-tender cuts of meat. One-dish meals are common.[ citation needed ]
Meat-and-grain sausages or mushes
Scrapple Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried
Balkenbrij Black pudding Boudin Goetta , a pork or pork-and-beef and pinhead oats sausageGroaty pudding Haggis , a savory dish containing sheep 's pluck (heart , liver , and lungs), minced with onion , oatmeal , suet , spices , and salt , mixed with stock , and cooked while encased in a sheep's stomachKnipp Livermush Lorne sausage Meatloaf Scrapple , pig scraps, cornmeal and other flours and spices fried together in a mushSlatur Sauces
Fried cauliflower with agliata sauce Soups and stews
Pot-au-feu , the basic French stew, a dish popular with both the poor and the rich alikeAcquacotta , an Italian soup that dates to ancient history . Primary ingredients are water, stale bread, onion , tomato and olive oil , along with various vegetables and leftover foods that may have been available.Batchoy (Tagalog) , a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork blood added.Cassoulet , a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisineCawl , a Welsh broth or soupCholent , a traditional Jewish Sabbath stewChupe , refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offalDuckefett , a German sauceDinuguan , a Filipino pork blood stew infused with vinegar .Feijoada , originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's houseGazpacho ,[6] vegetable soup , traditionally served cold, originating in the southern Spanish region of Andalusia .Minestrone , the meal in one pot of ancient Italy that is still a basic part of Italian cuisineMulligan stew , a stew often made by itinerant workersMujaddara , an Arabian dish of lentils , rice , grains, and onionsPappa al pomodoro , a bread soup typically prepared with tomatoes, bread, olive oil, garlic, and basilPea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada Pot-au-feu , the French stew of oxtail , marrow , and vegetables, sometimes sausagePottage , a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British Isles Ratatouille , a French stewed vegetable dishShchi , a traditional Russian soup made from cabbage , meat, mushrooms, flour and sour cream , usually eaten with rye bread Scouse (food) , a stew type dish from Liverpool , which gives its name to the residents of the city, who are known as scousers .Zatiruha , an Eastern European soupList of peasant foods
Bowl of hominy , a form of treated corn Baked beans , the simple stewed bean dishBarbacoa , a form of slow cooking, often of an animal head, a predecessor to barbecueBulgur wheat, with vegetables or meat[7] Broken rice , which is often cheaper than whole grains and cooks more quicklyBubble and squeak , a simple British dish, cooked and fried with potatoes and cabbage mixed togetherFinger millet balls made from ragi flour which is boiled with water and balls are formed and eaten with vegetable gravyGreens , such as dandelion and collard[7] Head cheese , made from boiling down the cleaned-out head of an animal to make broth, still madeHominy , a form of corn specially prepared to be more nutritiousHorsebread , a low-cost European bread that was a recourse of the poorKatemeshi , a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish[8] Lampredotto , Florentine dish or sandwich made from a cow's fourth stomachPanzanella , Italian salad of soaked stale bread, onions and tomatoesPolenta , a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular foodPumpernickel , a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour cultureRatatouille , the stewed vegetable dishRed beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand-washing clothesSalami , a long-lasting sausage, used to supplement a meat-deficient dietSoul food , developed by enslaved African-Americans , primarily using ingredients undesired and given away by their enslaversSuccotash , a blend of corn and beansTacos , cooked meats or vegetables wrapped in native maize tortillas in the Americas 
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