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Add some spice to your breakfast, brunch or lunch grits with black beans, hot sauce, green onions and other ingredients recommended in this recipe.




  • 2 1/2 cups water
  • 1 cup fat free milk
  • 1/8 teaspoons hot sauce
  • 1/8 teaspoon paprika
  • 1/2 teaspoon salt (optional), divided
  • 1/4 teaspoon cayenne pepper, divided
  • 3/4 cup quick-cooking grits
  • 1/2 cup sharp cheddar cheese, grated
  • 1 1/2 teaspoons canola oil
  • 1 red bell pepper, cut in 3/4 inch squares
  • 1 green bell pepper, cut in 3/4 inch squares
  • 6 green onions including green tops, thinly sliced
  • 2 cups cooked or 1 15-ounce can black beans, drained and rinsed
  • 3/4 cup diced canned tomatoes
  • 1/4 cup low sodium, fat free chicken broth



  1. Combine water, milk, hot sauce, paprika, 1/4 teaspoon salt and half the cayenne pepper in a medium saucepan. Bring to a boil over medium heat while watching the pan carefully to avoid boil over. Whisk in grits in a slow, steady stream. Reduce heat, cover and simmer 5 to 10 minutes until grits are thick, stirring often. Remove from heat and stir in cheese.
  2. Heat a large skillet over moderate heat. Add canola oil. When oil is hot add peppers and green onions and sauté, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, tomatoes, broth, remaining cayenne and salt if desired. Bring to a simmer and cook about 5 minutes, stirring often, until beans are hot. Serve over cheese grits.


Serves 4.


Nutrition Facts    
Servings per Recipe: 4    
Amount per Serving    
Calories: 341    
Calories from Fat: 54    
  % Daily Value *  
Total Fat: 6 g 9%  
Saturated Fat: 3 g 16%  
Cholesterol: 16 mg 5%  
Sodium: 586 mg 24%  
Total Carbohydrate: 56 g 19%  
Dietary Fiber: 11 g 43%  
Protein: 18 g 37%  
Vitamin A 60%  
Vitamin C 185%  
Calcium 23%  
Iron 34%  

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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