Cheddar-Cheese Grits with Spicy Black Beans Recipe

Cheddar-Cheese Grits with Spicy Black Beans Recipe

How To Make Cheddar-Cheese Grits with Spicy Black Beans

Awaken your tastebuds with this cheddar-cheese grits made with smoky spices and quick-cooking grits then topped with spicy black beans.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • cupswater
  • 1cupmilk
  • 2tbspbutter
  • tsptabasco sauce
  • tsppaprika
  • tspsalt
  • tspcayenne,plus ¼ tsp
  • ¾cupquick cooking grits
  • ¼lbcheddar
  • 1red bell pepper
  • 1green bell pepper
  • 6scallions,including green tops
  • 2cupsblack beans,(19 oz) canned, drained and rinsed
  • ¼cuplow-sodium chicken broth,canned, or homemade stock
  • 3plum tomatoes


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve over the cheese grits.


  • Calories: 675.62kcal
  • Fat: 19.60g
  • Saturated Fat: 10.81g
  • Trans Fat: 0.57g
  • Monounsaturated Fat: 4.66g
  • Polyunsaturated Fat: 1.71g
  • Carbohydrates: 93.79g
  • Fiber: 18.68g
  • Sugar: 9.11g
  • Protein: 33.67g
  • Cholesterol: 50.28mg
  • Sodium: 960.84mg
  • Calcium: 414.07mg
  • Potassium: 1885.49mg
  • Iron: 6.57mg
  • Vitamin A: 236.97µg
  • Vitamin C: 72.02mg
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