Cheddar Cheese Grits With Spicy Black Beans

Manami's Note:

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!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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.".

Reviews

[Darkhunter]

Unbelievable! I have always disdained cheese grits, as I am an old southern girl who only ate them with butter and s&p. I have already suggested to 2 people to try this dish. Next time, though, I will use just a touch more pepper flakes for a little more heat. Thnx so much for posting, DiScharf!