Jo's Cookbook
Cheddar Grits wtih Spicy Black Beans
2 cups water
1 cup milk
2 Tbl butter
1/2 tsp Tobasco or equivalent
1/4 tsp paprika
1 tsp salt
1/2 tsp cayenne, to taste
3/4 cup quick cooking grits
1/4 pound cheddar, grated
1 red bell pepper, cut in 3/4 inch squares
1 green bell pepper, cut in 3/4 inch squares
1 jalapeno pepper, finely chopped (optional)
6 scallions, sliced thin
2 cups drained and rinsed black beans
1/4 chicken or vegetable broth
3 plum tomatoes, chopped
In medium saucepan, combine water, milk, 1 Tbl butter, Tobasco, paprika, 1 tsp of salt, 1/4 tsp cayenne. Bring to boil over moderately high heat. Slowly add grits while whisking. Reduce heat, cover, and simmer, stirring frequently until grits are thick--5-10 minutes. Remove saucepan from heat and stir in cheese. Keep warm.
In large frying pan, melt 1 Tbl butter. Add bell peppers and jalapeno pepper, and scallions. Stir frequently for about five minutes. Add beans, broth, and 1/4 tsp cayenne. Bring to simmer, stirring frequently, for about five minutes. Remove from heat and stir in tomatoes. Serve over cheese grits.
Jo's Comments: Ray and I really liked this recipe. It's very different but pretty good! We added the jalapeno because it wasn't spicy at all on it's own.