Cheddar-Cheese Grits With Spicy Black Beans

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2 1/2 cups water

1 cup milk

2 tablespoons butter

1/8 teaspoon Tabasco sauce

1/8 teaspoon paprika

1 1/4 teaspoons salt


3/4 cup quick-cooking grits

1/4 pound cheddar, grated (about 1 cup)

1 red bell pepper, cut into 3/4-inch squares

1 green bell pepper, cut into 3/4-inch squares

6 scallions including green tops, sliced thin

2 cups drained and rinsed canned black beans (one 19-ounce can)

1/4 cup canned low-sodium chicken broth or homemade stock

3 plum tomatoes, chopped

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