CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS
Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers, and tomatoes over the best grits you will ever eat. If you don't have the quick-cooking variety, use regular and follow the instructions on the package.
Categories beans spicy Black with Grits cheddar-cheese
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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, 1/4 teaspoon cayenne, and the remaining 1/4 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.
- Wine Recommendation: The robust and varied flavors in this dish want a big, spicy, and fruity red wine to match their intensity. Zinfandel seems to have an affinity for black beans, and a sturdy example from the Napa Valley will suit these grits and beans well.
CHEDDAR CHEESE GRITS WITH SPICY BLACK BEANS
Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat!
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.".
Nutrition Facts : Calories 478.5, Fat 21.3, SaturatedFat 13, Cholesterol 61.3, Sodium 1483.5, Carbohydrate 53, Fiber 11.1, Sugar 4.1, Protein 20.4
CHEESE GRITS WITH SAUCY BLACK BEANS, AVOCADO AND RADISH
Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you're using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you-avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don't go so crazy that you can't pull this off on a weeknight with ease.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, easy, lunch, quick, weeknight, beans, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.
- Meanwhile, in a small saucepan, combine the remaining 3/4 cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.
- When the grits are tender, remove from the heat, and vigorously stir in the 1/2 cup cheese and the butter, if using, until the grits are creamy and almost fluffy.
- Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 8 grams
CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS
Number Of Ingredients 15
Steps:
- 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, 1/4 teaspoon cayenne, and the remaining 1/4 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.
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
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CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS RECIPE
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- In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and ⅛ 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, for 5 to 10 minutes until the grits are very thick. 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 butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, for about 5 minutes until the vegetables start to soften.
- Add the beans, broth, remaining cayenne, and the remaining salt. Bring to a simmer and cook, stirring frequently, for about 5 minutes until the beans are hot. Remove from heat and stir in the tomatoes.
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