Cheddar Cheese Grits With Spicy Black Beans

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   ["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.""."]

* Per serving · 4 servings · Values may vary.