Peasant foods

Common types

Meat-and-grain sausages or mushes

• Balkenbrij
• Goetta, a pork or pork-and-beef and pinhead oats sausage
• Groaty pudding
• Haggis
• Livermush
• Lorne sausage
• Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush
• Slatur
• Boudin
• Black pudding

  Meatloaves

• Meatloaf

  Pasta

• Testaroli

  Sauces

• Agliata – a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people

  Soups and stews

• Acquacotta, 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.
• Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine
• Cawl, a Welsh broth or soup
• Cholent, a traditional Jewish Sabbath stew
• Chupe, refers to a variety of stews from South America generally made with chicken, red meat, lamb or beef tripe and other offal
• Duckefett, a German sauce
• Dinuguan, 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• Feijoada, originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's house
• Gazpacho, typically a tomato-based 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 cuisine
• Mulligan stew, a stew often made by itinerant workers
• Mujaddara, an Arabian dish of lentils, rice, grains, and onions
• Pea 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 sausage
• Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the British isles
• Ratatouille, the stewed vegetable dish
• Shchi, a traditional Russian soup made from cabbage, meat, mushrooms, flour and sour cream, usually eaten with rye bread
• Shepherd's pie, a stew baked under a potato crust

  List of foods

• Baked beans, the simple stewed bean dish
• Barbacoa, a form of slow cooking, often of an animal head, a predecessor to barbecue
• Bibimbap, a Korean rice dish with an array of pickled vegetables
• Bulgur wheat, with vegetables or meat
• Broken rice, which is often cheaper than whole grains and cooks more quickly
• Ragi balls made from Ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy.
• Greens, such as dandelion and collard.
• Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made
• Hominy, a form of corn specially prepared to be more nutritious
• Horsebread, a low-cost European bread that was a recourse of the poor
• Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish
• Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach
• Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food
• Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow steam-baking process, and a sour culture
• Ratatouille, the stewed vegetable dish
• Red 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 clothes
• Salami, a long-lasting sausage, used to supplement a meat-deficient diet
• Soul food, some aspects of which come from foods that could be taken on a transatlantic passage
• Succotash, a blend of corn and beans
• Taco, foods placed on native tortillas in the Americas