Add some spice to your breakfast, brunch or lunch grits with black beans, hot sauce, green onions and other ingredients recommended in this recipe.

 

 

Ingredients

• 2 1/2 cups water
• 1 cup fat free milk
• 1/8 teaspoons hot sauce
• 1/8 teaspoon paprika
• 1/2 teaspoon salt (optional), divided
• 1/4 teaspoon cayenne pepper, divided
• 3/4 cup quick-cooking grits
• 1/2 cup sharp cheddar cheese, grated
• 1 1/2 teaspoons canola oil
• 1 red bell pepper, cut in 3/4 inch squares
• 1 green bell pepper, cut in 3/4 inch squares
• 6 green onions including green tops, thinly sliced
• 2 cups cooked or 1 15-ounce can black beans, drained and rinsed
• 3/4 cup diced canned tomatoes
• 1/4 cup low sodium, fat free chicken broth

 

Directions

1. Combine water, milk, hot sauce, paprika, 1/4 teaspoon salt and half the cayenne pepper in a medium saucepan. Bring to a boil over medium heat while watching the pan carefully to avoid boil over. Whisk in grits in a slow, steady stream. Reduce heat, cover and simmer 5 to 10 minutes until grits are thick, stirring often. Remove from heat and stir in cheese.
2. Heat a large skillet over moderate heat. Add canola oil. When oil is hot add peppers and green onions and sauté, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, tomatoes, broth, remaining cayenne and salt if desired. Bring to a simmer and cook about 5 minutes, stirring often, until beans are hot. Serve over cheese grits.

 

Serves 4.

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.