Corn Grits with Bacon and Beans

Ingredients:

• 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

Preparation:

1. 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.
2. 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.