Grits with Bacon and Beans

• 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

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

bacon, vegetable oil, green bell peppers, onion, collard greens, cayenne pepper, kosher salt, salt, blackeyed peas, milk, quick grits

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grits-with-bacon-and-beans.html (may not work)