(Modern Version)

1/2 cup dried beans
1/2 cup coarse grits
1 lb venison, or other meat cut into bite-sized pieces 1 teaspoon salt
1 small Acorn squash, or 2 cups any other winter squash, peeled and cut into bite-sized pieces
1 cup peeled and cubed Jerusalem artichokes (also called Sunchokes)
1/4 cup walnuts, chestnuts or sunflower seeds, shelled and ground until powdery

Combine the dried beans, grits, venison, salt and 8 cups of water in a heavy-bottomed pot.
Bring the mixture to a gentle boil over medium heat.
Cover the pot, reduce the heat and keep the sobheg at a low simmer.
Cook about 2 hours until the beans and venison are tender, stirring often to prevent sticking.
Periodically, skim off the foam that rises to the top.
Stir in the squash and Jerusalem artichokes and simmer until they are done; about 30 minutes.
Add the nut flour, stirring until thouroughly blended, and serve.
Serves 6