Cheddar Cheese Grits With Spicy Black Beans

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
  • Bring to a boil over moderately high heat.
  • Add the grits in a slow stream, whisking.
  • Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
  • Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
  • Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
  • Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  • Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
  • Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
  • Remove from heat and stir in the tomatoes.
  • Serve over the cheese grits.
  • Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
  • Enjoy!
  • *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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