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Cheddar Cheese Grits With Spicy Black Beans

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“Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat!”

Ingredients Nutrition


  1. In a medium saucepan, combine the water, milk, 1 T butter, the Tabasco, paprika, 1 t salt and 1/8 t cayenne.
  2. Bring to a boil over moderately high heat.
  3. Add the grits in a slow stream, whisking.
  4. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits get very thick, 5 to 10 minutes.
  5. Remove the saucepan from the heat and stir in the cheese; cover to keep warm.
  6. Meanwhile, in a large nonstick frying pan, melt the remaining T of butter over moderate heat.
  7. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  8. Add the beans, broth, 1/4 t cayenne, and the remaining 1/4 t salt.
  9. Bring to a simmer and cook, stirring frquently, until the beans are hot, about 5 minutes.
  10. Remove from heat and stir in the tomatoes.
  11. Serve over the cheese grits.
  12. Have a salad of greens, hot rustic bread just from the oven and a great wine.*.
  13. Enjoy!
  14. *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.".

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