Grits & Pintos

This savory dish makes for a healthy, delicious breakfast or dinner.

Grits:

• ¾ cup Bow & Arrow Brand white cornmeal
• 3 cups water
• 3 tablespoons nondairy margarine
• ¾ teaspoon sea salt
• To taste: freshly ground black pepper

Pintos:

• Two 15 oz. cans pinto beans, drained (3 cups cooked beans)
• ½ cup tomato sauce
• ¼ cup nutritional yeast powder
• 4 large cloves garlic, minced or pressed
• 1 teaspoon EACH: dried oregano and ground cumin
• ½ teaspoon sea salt

1. For the Grits:In a medium-large pot, place the cornmeal and water. Set to medium-high heat and bring to a boil, stirring with a wire whisk. Reduce heat to low and continue to whisk often until thick. This should take 10-20 minutes. Remove from heat and whisk in the margarine, salt, and pepper until well combined.
2. While the Grits are cooking, make the Pintos: Place all of the “Pintos” ingredients in a pot over medium heat, stirring well. Once the mixture begins to bubble, reduce heat to low. Simmer for 5-10 minutes, stirring often, until the beans are hot and the sauce has thickened.
3. To serve: Top the grits with the pintos and serve hot or warm.

Serves 4