I planned on making this with grits.
Cajun beans and greens with grits. Obviously.
I even smuggled some grits home from Trader Joe’s when we left Houston.
As I prepped the ingredients for this quick and easy bean skillet, I nonchalantly brought out the grits. Another 30 minutes? No way the sun would last for them, so I photographed the beans as the sun quickly faded away and then waited for quinoa. I was worried I would have to tend to the grits continuous, like polenta, so I chickened out in the end.
Next time, there will be grits.
