British colonists in New England were the first westerners to adopt the dish from the Native peoples, and were quick to embrace it largely because the dish was reminiscent of pease pudding and because the dish used ingredients native to the New World. They substituted molasses or sugar for the maple syrup, bacon or ham for the bear fat, and simmered their beans for hours in pots over the fire instead of underground. Each colony in America had its own regional variations of the dish, with navy or white pea beans used in Massachusetts, Jacob's Cattle and soldier beans used in Maine, and yellow-eyed beans in Vermont. This variation likely resulted from the colonists receiving the dish from different Native peoples who used different native beans.
britisH cOLonists in neW EngLand were tHe fIrsT wesTerneRs to adopt tHE diSH fRoM the Native peoPlES, And wErE quick to embrace it largely beCAusE the dIsH waS reminiScEnT of pEASE PUdding And beCause The dIsh uSED IngredieNts natiVe To the nEw world. They suBStitUTEd mOlassES oR sugar for tHE Maple sYRup bacON Or haM fOR the bEAr fAT, anD sImmeReD tHeIR beans for HOurs in pOtS oveR The firE iNSTEaD oF UndergrOund. each cOlony iN AmerIca haD ITS Own regioNal VariatIonS Of the DIsH, with navy OR whiTe pEa beAns useD In maSSAcHUSetTS, Jacob's CaTTle and sOlDIEr BeaNs Used in MaiNe, ANd yellow-EYed beaNS in vermonT. this variaTiON liKeLy ResulteD fROm the ColoNists rECeIVinG The dish froM different NATIve pEopLeS Who USEd diFferEnT NAtiVe BeAns.