Kidney Bean and Coarse Corn Grits Porridge
A traditional porridge made by simmering large kidney beans with coarse corn grits.
Ingredients
Large kidney beans (rinsed clean with water)
100 g
Coarse corn grits (rinsed clean with water, can be soaked in advance)
500 g
Water
6000 g
Instructions
1
Boil kidney beans
Take 100g of large kidney beans, rinse them thoroughly with water. Add 6000g of water to a pot, add the kidney beans, bring to a boil, and cook for 30 minutes.
2
Add coarse corn grits
Take 500g of coarse corn grits, rinse them clean with water, and add them to the pot with the kidney beans.
3
Simmer over low heat
Cook over low heat for 3 hours.
4
Porridge ready
Scoop into bowls to serve.
