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Blister Beans

Blister Beans

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Ron Rahe

Ron Rahe

Use your favorite beans if you do not like these. Tasty beans without the sugar. I love the fiery taste of Tabasco™, but you might want to back off that ingredient to remove some of the blister.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.
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Reviews

lutzflcat
6

lutzflcat

8/27/2011

This is a really good side dish with lots of flavor. You really do need to let it cook for the recommended 20 minutes to thicken and give the flavors a chance to meld. I used black beans and pintos instead of black-eyed peas, added only 1 tsp of Tabasco and then put the bottle at the table for additional spiciness. As I always do with bean dishes like this, I added just a splash of olive oil and vinegar right before serving. It's really low in calories and fat, has good fiber, not too high in carbs, so you can enjoy this with a clear conscience. Served with sliced red jalapeno peppers, chopped green onions, and a dollop of sour cream.

Carol L.
4

Carol L.

9/12/2004

I think this is an extremely yummy, healthy dish, that's easy to take to work for lunch.

Dianemwj
2

Dianemwj

9/15/2011

I had to cut this recipe in half to serve just my husband and I for dinner. Also, I used ranch-style beans with jalapeno instead of the black beans and black-eyed peas because that's all I had. We enjoyed these very much, they were well flavored and spicy, just the way we like our beans. I made this as a side dish for a chile rellenos dish from this site, and dinner was wonderful! Thanks so much.

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