Cheddar Cheese Grits With Spicy Black Beans |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat! Ingredients:
2 1/2 cups water |
1 cup milk |
3 tablespoons butter |
1/8 teaspoon tabasco sauce |
1/8 teaspoon paprika |
1 1/4 teaspoons salt |
cayenne or crushed red pepper flakes |
3/4 cup quick-cooking grits |
1/4 lb cheddar cheese, grated (about 1 cup) |
1 red bell pepper, cut into 3/4-inch squares |
1 green bell pepper, cut into 3/4-inch squares |
6 scallions, including green tops sliced thin |
2 cups drained and rinsed canned black beans (one 19 oz can) |
3 plum tomatoes, chopped |
Directions:
1. In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
2. Bring to a boil over moderately high heat.
3. Add the grits in a slow stream, whisking.
4. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
5. Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
6. Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
7. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
8. Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
9. Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
10. Remove from heat and stir in the tomatoes.
11. Serve over the cheese grits.
12. Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
13. Enjoy!
14. *WINE: The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel see ms to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well. .
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