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Cheddar-Cheese Grits with Spicy Black Beans

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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 instructions on the package.
RECIPE INGREDIENTS
For Grits:
2 1/2 cups water
1 cup milk
2 tablespoons butter
1/8 teaspoon tabasco sauce
1/8 teaspoon paprika
1 1/4 teaspoons salt
cayenne pepper
3/4 cup quick-cooking grits
1/4 pound cheddar, grated (about 1 cup)
For Beans:
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-ounce can)
1/4 cup canned low-sodium chicken broth or homemade stock
3 plum tomatoes, chopped
Cheddar-Cheese Grits with Spicy Black Beans Recipe at Cooking.com
DIRECTIONS
FOR GRITS: In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon 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 are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.


FOR BEANS: Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon 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 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.


WINE RECOMMENDATION: The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel seems to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Southern-Style Favorite: Good Grits
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 591
Fat. Total: 11g
Fiber: 18g
Carbohydrates, Total: 96g
Sodium: 831mg
% Cal. from Fat: 17%
Cholesterol: 28mg
Protein: 29g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Mary Reviewed: 01/21/2012
Not too good
I live in Charleston SC the world headquarters for grits...these are way too runny and I also added some corn to my black bean mix but it still didn't have enough texture to contrast with the soft liquid grits. Great idea but we gave it a thumbs down after scooping up with tortilla chips.
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