Corn Grits with Bacon and Beans
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 13 G., saturated fats 3 G., proteins 21 G., carbohydrates 86 G., fiber 10 G., cholesterol 13 mg, sodium 580 mg, sugar - G.
Calories 540, total fat 13 G., saturated fats 3 G., proteins 21 G., carbohydrates 86 G., fiber 10 G., cholesterol 13 mg, sodium 580 mg, sugar - G.
A hearty and delicious dish with a southern flavor, rich in fiber and protein. Corn grits are simmered in milk and served with separately stewed vegetables. Combine crispy bacon with spices, collard greens, canned tomatoes in their own juice, and canned beans. All the flavors blend harmoniously, filling the dish with warm aromas and a comforting taste. Perfect for a light dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups quick-cooking corn grits
- 3 slices bacon, finely chopped
- 1 tbsp. vegetable oil
- 2 green bell peppers, chopped
- 1 small onion, chopped
- 1/4 tsp cayenne pepper
- 1 can (800g) of canned chopped tomatoes without salt
- 1 can (425g) of canned beans (do not drain the liquid)
- 1.5 cups of skim milk
- Salt and ground black pepper
- 1 450g bag frozen chopped kale, thawed and squeezed out
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Recipes with similar ingredients: white beans, corn grits, tomatoes, sweet pepper, ground cayenne pepper, kale, bacon
Cooking the dish according to the recipe:
- In a large saucepan over medium heat, cook the bacon until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium-high; add the bell pepper, onion, collard greens, cayenne pepper, and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly softened, about 8 minutes. Add the tomatoes and beans (with their liquid) and bring to a simmer; cook for 15 minutes. Season with salt to taste.
- Meanwhile, in a separate saucepan, combine milk, 2 3/4 cups water, and a pinch of salt and bring to a boil. Add cornmeal and cook, stirring, until thickened, about 5 minutes. Serve the cornmeal porridge topped with the steamed vegetables.
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