Grits with Bacon and Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 13 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 10 grams
- Protein
- 21 grams
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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.