As usual this recipe needed a little massage to suit me. I cooked the bacon until crisp and took it out of the pan to drain on a paper towel. I cut the tomato amount in half, so a 14 oz can. I doubled the blackeyed peas, so 2 cans. I used the ratio from the container of grits and made a portion for 2. 2 cups of liquid, 1 cup of chicken stock and 1 cup of half and half boiling and added 6 tablespoons of quick grits. At the very end I put the crisp bacon into the beans. This is the epitome of Southern comfort food. After a long week this warmed my heart. https://www.foodnetwork.com/recipes/food-network-kitchen/grits-with-bacon-and-beans-3361820