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!
My Private Note
Units: US | Metric
- 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
- 1In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
- 2Bring to a boil over moderately high heat.
- 3Add the grits in a slow stream, whisking.
- 4Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
- 5Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
- 6Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
- 7Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- 8Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
- 9Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
- 10Remove from heat and stir in the tomatoes.
- 11Serve over the cheese grits.
- 12Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
- 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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Nutritional Facts for Cheddar Cheese Grits With Spicy Black Beans
Serving Size: 1 (529 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 478.5
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 13.0 g
- Cholesterol 61.2 mg
- Sodium 1483.5 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 11.0 g
- Sugars 4.0 g
- Protein 20.3 g