Cheddar Cheese Grits With Spicy Black Beans

• cups water↗2 1⁄2
• cup milk↗1
• tablespoons butter↗3
• teaspoon Tabasco sauce↗1⁄8
• teaspoon paprika↗1⁄8
• teaspoons salt↗1 1⁄4
• cayenne or crushed red pepper flakes↗
• cup quick-cooking grits↗3⁄4
• lb cheddar cheese, grated (about 1 cup)↗1⁄4
• red bell pepper, cut into 3/4-inch squares↗1
• green bell pepper, cut into 3/4-inch squares1
• scallions, including green tops sliced thin↗6
• cups drained and rinsed canned black beans (one 19 oz can)↗2
• plum tomatoes, chopped↗3

Step-by-step instructions

1. 1

   In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.

2. 2

   Bring to a boil over moderately high heat.

3. 3

   Add the grits in a slow stream, whisking.

4. 4

   Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.

5. 5

   Remove the saucepan from the heat and stir in the cheese; cover to keep warm.

6. 6

   Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.

7. 7

   Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

8. 8

   Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.

9. 9

   Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.

10. 10

    Remove from heat and stir in the tomatoes.

11. 11

    Serve over the cheese grits.

12. 12

    Have a salad of greens, hot rustic bread just from the oven and a great wine.*.

13. 13

    Enjoy!

14. 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.".