Cheddar Cheese Grits With Spicy Black Beans - cooking recipe

Ingredients

2 1/2 cups water
1 cup milk
3 tablespoons butter
1/8 teaspoon Tabasco sauce
1/8 teaspoon paprika
1 1/4 teaspoons salt
cayenne or crushed red pepper flakes
3/4 cup quick-cooking grits
1/4 lb cheddar cheese, 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 oz can)
3 plum tomatoes, chopped

Preparation

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.\".