CHEDDAR-CHEESE GRITS WITH SPICY BLACK BEANS

FOR THE CHEESE GRITS:
2 1/2 cups water
1 cup milk
2 tablespoons butter, divided use
1/8 teaspoon Tabasco sauce
1/8 teaspoon paprika
1 1/4 teaspoons salt, divided use
ground cayenne pepper (to taste)
3/4 cup quick-cooking grits
1/4 pound cheddar, grated (about 1 cup)
FOR THE SPICY BLACK BEANS:
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-ounce can)
1/4 cup canned low-sodium chicken broth or homemade stock
3 plum tomatoes, chopped

TO PREPARE THE GRITS:
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.

TO PREPARE THE BLACK BEANS:
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.

Servings: 4
Source: Quick From Scratch Vegetable Main Dishes by the Editors of Food and Wine Magazine