Best 4 Cheddar Cheese Grits With Spicy Black Beans Recipes

CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS

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.

CHEESE GRITS WITH SAUCY BLACK BEANS, AVOCADO AND RADISH

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.

CHEDDAR CHEESE GRITS WITH SPICY BLACK BEANS

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.".

CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS

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.