Cheese Grits with Black Beans | Oklahoma State University

Ingredients

• 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