lunch recipe · #04834
Poblano Corn Cumin Grits Pinto Bean Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 46 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook28 min
Inactive0 min
Total46 min
Ingredients
- 1½ cupsGrits
- 10 ozCanned Pinto Beans
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 7 ozPoblano Pepper
- 7 ozSweet Corn
- 1 tspCumin
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Pinto Beans. Chop the Yellow Onion and prepare the Poblano Pepper, Sweet Corn, Cumin.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Poblano Pepper, Sweet Corn, Cumin for 5 minutes, then stir in the Grits, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Grits is tender and porridge-like. Stir in the Canned Pinto Beans and remaining Poblano Pepper, Sweet Corn, Cumin, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 7.4 g
- Carbohydrates
- 49.8 g
- Fat
- 3.9 g
- Fiber
- 5.8 g
- Sodium
- 968.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.