Blister Beans Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 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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Photo by Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA
Living In: Las Vegas, Nevada, USA
Photo by lutzflcat
Reviewed: Aug. 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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Sep. 12, 2004
I think this is an extremely yummy, healthy dish, that's easy to take to work for lunch.
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Reviewed: Jul. 30, 2003
Not much taste, not much spice.
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