Cheddar-Cheese Grits with Spicy Black Beans

Ingredients

• 2 tablespoons butter 
• 4 servings cayenne 
• 1 cup cheddar grated
• 0.3 cup chicken broth low-sodium homemade canned
• 1  bell pepper green cut into 3/4-inch squares
• 1 cup milk 
• 0.1 teaspoon paprika 
• 3  plum tomatoes chopped
• 0.8 cup quick-cooking grits 
• 1  bell pepper red cut into 3/4-inch squares
• 1.3 teaspoons salt 
• 6  scallions including tops green sliced thin
• 0.1 teaspoon all the tabasco sauce you handle 
• 2.5 cups water 

Equipment

• frying pan
• sauce pan
• whisk
• wooden spoon

Directions

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.
2. 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.
3. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
4. Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat.
5. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
6. 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.
7. Remove from heat and stir in the tomatoes.
8. Serve over the cheese grits.
9. 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.