Cheddar-Cheese Grits with Spicy Black Beans Recipe

Name: Cheddar-Cheese Grits with Spicy Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 cup quick-cooking grits; 1/4 pound cheddar, 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-ounce can); 1/4 cup canned low-sodium chicken broth or homemade stock; 3 plum tomatoes, chopped

Servings: persons

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
3/4 cup quick-cooking grits
1/4 pound cheddar, 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-ounce can)
1/4 cup canned low-sodium chicken broth or homemade stock
3 plum tomatoes, chopped

1
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.
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 are very thick, 5 to 10 minutes.
5
Remove the saucepan from the heat and stir in the cheese.
6
Cover to keep warm.
7
Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat.
8
Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
9
Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt.
10
Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes.
11
Remove from heat and stir in the tomatoes.
12
Serve over the cheese grits.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups water, 1 cup milk, 2 tablespoons butter, 1/8 teaspoon Tabasco sauce, and more.

Yes, Cheddar-Cheese Grits with Spicy Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar-Cheese Grits with Spicy Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions