Grits & Strawberries Recipe

Rinse the dried Arizona Strawberries beans thoroughly under cold water. Remove any stones or debris.

Soak the beans: place beans in a large bowl and cover with at least 2 inches of cold water. Soak 6–8 hours or overnight. (Quick method: bring beans and 6 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour.) Drain and rinse after soaking.

Place soaked beans in a medium pot with 6 cups fresh water and a bay leaf. Bring to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Cook uncovered until beans are tender, 45–75 minutes depending on age of beans. Add 1 tsp kosher salt in the last 15 minutes of cooking. Drain, reserve about 1/2 cup cooking liquid, and set beans aside warm.

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil. Add 1 tsp salt.

Slowly whisk in 1 cup medium-ground corn grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy and grains are tender.

Stir in 2 tbsp unsalted butter and 1/2 tsp black pepper. Taste and adjust salt. If grits thicken too much, stir in up to 1/4 cup reserved bean cooking liquid or more milk to loosen to desired consistency.

Heat 1 tbsp olive oil or bacon fat in a skillet over medium heat. Add 1 cup diced cooked ham and sauté 3–4 minutes until ham begins to brown and render fat.

Add 1 cup finely chopped yellow onion and sauté 5–7 minutes until softened and beginning to caramelize. Add 3 minced garlic cloves and 1 diced poblano pepper; cook 2–3 minutes until fragrant and poblano softens.

Sprinkle 2 tbsp all-purpose flour over the ham-vegetable mixture and stir to coat. Cook 1–2 minutes to remove raw flour taste.

Slowly whisk in 1.5 cups chicken stock, scraping up any browned bits. Bring to a simmer; gravy will thicken. If too thick, add up to 1/4 cup reserved bean cooking liquid or more stock.

Stir in 1/2 cup heavy cream, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper. Simmer 3–5 more minutes until flavors meld and gravy reaches a spoonable consistency. Taste and adjust seasoning.

Spoon a generous portion of warm grits into each shallow bowl (about 1 cup per serving).

Top each serving of grits with a ladle (about 1/3 to 1/2 cup) of the ham and poblano gravy, making sure some diced ham and poblano pieces are included.

Spoon several tablespoons of the cooked Arizona Strawberries beans alongside or atop the grits and gravy. If beans are dry, add a splash of reserved bean cooking liquid to moisten.

Finish each bowl with a small pat or 1 tbsp extra butter if desired, sprinkle with 2 tbsp chopped fresh cilantro and 2 tbsp thinly sliced scallions.

Serve immediately while hot. Provide extra black pepper and hot sauce at the table if desired.