Grits With Bacon And Beans
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 small
Onion (chopped)1 tsp
Cayenne Pepper1.5 cups
Skim Milk1.5 cups
Quick GritsDirections:
1
Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes
2
Add the vegetable oil and increase the heat to medium high; add the bell peppers, onion, collard greens, cayenne and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes
3
Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes
4
Season with salt
5
Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil
6
Add the grits and cook, stirring, until thick, about 5 minutes
7
Serve the grits topped with the collard mixture
8
Photograph by Antonis Achilleos