Spicy Cheese Grits with Black Beans

This was the product of me wanting both grits and beans with a bit of Mexican flair, so I started out with basic cheese grits and added smoked pepperjack cheese for kick and some black beans for the protein. This is nice a filling and would go great with a green salad for a veggie meal or some spicy grilled shrimp if you want some meat.

Yield 5-6 cups

3 c. Water
1 c. old fashion grits (not instant or quick grits)
1 1/2 t. better then bullion chicken broth concentrate
1 c. milk
1/2 T. butter
1 can or 1 1/2 c. of cooked black beans, drained and rinsed
3 oz of smoked pepper jack cheese
Salt and pepper to taste

Bring the water to a boil, slowly add the grits while stirring in order to avoid lumps. Simmer for about 10 mins until tender, add milk as needed to keep the grits mostly and creamy. Once the grits are done, about 10 mins, add the remaining milk, butter, black beans, cheese and season with salt and pepper to taste. Mix over low heat until the cheese is melted. Enjoy!