A taste of home
“I remember as a child, all the happiness and smiles, that flowed around my grandma’s Sunday table…” Jimmy Buffet, Creola. Growing up in the South, my first introduction to true Southern cooking was watching my grandmother in the kitchen. She was an amazing Southern cook. There were no recipes, no measurements, just cooking by what felt right. To this day, that is how I cook and develop recipes. So without any further introduction, here is my recipe for three Southern classic dishes. I don’t know if true Southerners would put them all on one plate, but I have in this dish. So with a respectful nod to my “Grandmommy” and my “Granddaddy” (who loved everything she cooked) I give you CREAMY CHEEZE GRITS WITH GARLIC GREENS AND SLOW COOKED PINTO BEANS. Now for the Southern purists out there, I actually use spinach in this dish. So don’t start calling me names like “Poser” “Wannabe” or “Yankee.” You see, my wife doesn’t like greens. And remember all recipes go through her. So to keep the peace, I use spinach. However, she didn’t like beets when we first met, and now I have turned her to the red side and she loves them. So, I hold out hope that one day as I continue working in the kitchen, I will come up with a greens recipe that she can’t live without. Now, Southern laws may not allow such an amalgamation, but I don’t care. This dish has great textures, flavors, and substance. Plus, you don’t need to be Southern to enjoy this recipe. Regardless of where you are from, you just need to like good food. There was always enough to share on Grandmommy’s table, so I share this one with you all. So invite some friends over, crack open some wine, break out the fine china and silver, and let “happiness and smiles” flow around your Sunday table.
Ingredients
- 2 15oz. Canned Kidney Beans
- 4 Garlic Cloves (minced)
- ¼ Cup Onion (minced)
- ¼ Cup Carrot (minced)
- ¼ Cup Celery (minced)
- 4 Cups Vegetable Broth
- ½ Cup White Wine
- 2 Tsp. Dried Thyme
- 1 Tsp. Liquid Smoke
- Salt & Pepper to taste
- 3 6oz. Bags of Baby Spinach
- 2 Garlic Cloves (minced)
- 1 Tbs. Canola Oil
- Salt & Pepper to taste
- 1 Cup Grits (real, not instant)
- 4 Cups Water
- 1 Tsp. Kosher Salt
- 2 Tbs. Nutritional Yeast
- ½ Tsp. Turmeric
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- Salt and Pepper to taste
Instructions
I usually begin this recipe cooking the beans. In a large stockpot, I add my garlic, onions, carrots, celery, and about ½ cup of vegetable broth. I put this on medium heat and cook until the vegetables begin to soften, about 6-8 minutes. When the veggies are soft, I add in all my beans except for 2 good size handfuls. I crush these beans with my hand and add them in last. The mashed beans help thicken the liquid as it cooks. Then add the remaining broth, thyme, and liquid smoke to the pot. Bring everything to a boil, and then reduce your heat to low and simmer the beans. Simmer the beans until most of the liquid is gone and you have a pot full of beans in thick gravy. Simmering can take from 20-30 minutes depending on how thick you like your beans. I like my gravy to be somewhere in the middle of coating the back of a spoon and actually being able to stand the spoon up by itself.
While your beans simmer, it is time to cook your grits. In a saucepan, combine the water and a teaspoon of salt. Bring this to a boil, reduce to low, whisk in your grits, and cover the pot with a tight fitting lid. Stir about every 3-5 minutes to ensure that your grits are not lumpy. You can add more water if the mix gets too thick. Once the grits are cooked (about 20 minutes) whisk in your yeast, spices, and extra salt if you want. Then keep these on very low heat until you are ready to assemble your dinner.
As for the greens, I just use my good ole cast iron skillet. Add the oil into your pan along with the garlic. Put the skillet on low heat and allow the garlic flavors to mix with the oil. After simmering your garlic for about 2 minutes, your oil will begin to smell amazing. Then turn the heat up to medium, add the spinach and cook until wilted. Season with salt and pepper.
https://www.grassfedcarnivore.com/grits-beans-greens/
Pinto Beans
Cheezy Grits
Greens
. Now, ladle a generous helping of grits into the bottom of a bowl. Top the grits with some of your greens, and then spoon on some beans. There is nothing pretentious about this dish. It is just good ole Southern comfort food that can be easily shared with family and friends. So make your Grandmommy proud and make this dish. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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