Grits with Bacon and Beans

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 slices bacon, finely chopped
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 1 small onion, chopped
  • 1 1 -pound bag frozen chopped collard greens, thawed and drained
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 1 28 -ounce can no-salt-added diced tomatoes
  • 1 15 -ounce can black-eyed peas (do not drain)
  • 1 1/2 cups skim milk
  • 1 1/2 cups quick grits
Directions

Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes. 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. Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes. Season with salt.

Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil. Add the grits and cook, stirring, until thick, about 5 minutes. Serve the grits topped with the collard mixture.

Photograph by Antonis Achilleos


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    This recipe is featured in:

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