Since most of us are not settlers in New Hampshire or anywhere else, I encourage you to think of this as soup. It makes an excellent soup, but frankly, trying to serve it for breakfast in my house would make for problems.
The most important ingredient is the meat broth. The recipe says it is traditional to use broth left over from cooking corned beef. It is more than traditional, it is essential. So, if you want to make this, the day before, get yourself a hunk of corned beef and simmer it according to the directions. Have a wonderful corned beef dinner and save the broth for bean porridge.
One more thing. The directions tell you to mix the flour and cornmeal together and make a paste with cold water. Unless you want to have intractable yellow lumps in your porridge/soup, don't do it. If you have ever made polenta, or Italian cornmeal mush, you know that you should sprinkle very small amounts on the surface of the water. If you do that, the cornmeal will incorporate smoothly into the water. without lumps.
1/2 cup dried kidney beans
1 quart meat broth (from cooking corned beef is traditional)
1 tablespoon yellow corn meal
1 tablespoon flour (I used Bob's Red Mill Gluten Free flour)
salt to taste
2 cups milk (I left this out.)
1. Day before, wash beans, cover with water and let soak overnight. Next morning, place beans and soaking water in saucepan and cook thirty minutes, or until beans start to become tender.
2. Drain off water. Add the broth to beans and cook until they are very tender. Mash slightly to thicken mixture.
3. Mix the corn meal and flour together and then make a paste with a little cold water. (Bad idea. Sprinkle it on the surface of the liquid instead.) Stir into the bean mixture and boil until mixture thickens. Season with salt.
4. Add the milk and reheat.