Grits with Bacon and Beans

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.

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