Spicy Cheesy Grits with Black Beans

This is one of JRL and my go to recipes. Hungry? Whip this up in less than a ½ hr with whatever you have lying around.

Brought to you by Food and Wine and my southern roots.


2 ½ cups water

1 cup milk

2 tablespoons butter

1/8 teaspoon Tabasco sauce [or in my case, Choula]

1/8 teaspoon paprika

1 ¼ teaspoons salt

Cayenne [the more the better]

¾ cup quick-cooking grits

¼ pound cheddar, grated (about 1 cup) [I rock the shredded]

1 red bell pepper, cut into ¾-inch squares

1 green bell pepper, cut into ¾-inch squares

6 scallions including green tops, sliced thin

2 cups drained and rinsed canned black beans [I just do a can]

¼ cup canned low-sodium chicken broth or homemade stock [you can eye ball this, I never use a full ¼ cup]

3 plum tomatoes, chopped [I’m not a tomato fan, it’s my last big food hurdle, but do you]


  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. 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.
  2. 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, ¼ teaspoon cayenne, and the remaining ¼ 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.


Sauteing bell peppers– not very interesting. But I grew this pepper and it looked so seductively scarlet that I couldn’t help but post.




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