Cheddar Cheese Grits With Spicy Black Beans

Total Time: 1 hr Preparation 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

Recipe

• 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.".