Warm Red Bean and Andouille Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From Rick Rodgers. Perfect for Super Bowl Sunday. Ingredients:
1 tablespoon extra virgin olive oil |
1/2 lb andouille sausage, cut into 1/4-inch dice |
1 small onion, chopped |
2 scallions, white and green parts, chopped |
1/2 cup finely chopped red bell pepper |
2 garlic cloves, minced |
1 tablespoon cajun seasoning |
2 (15 ounce) cans red beans, drained and reserve liquid |
hot red pepper sauce, to taste |
Directions:
1. Let the oil get heated in a large nonstick skillet over med-high heat.
2. Add in the andouille; cook, 5 minutes, turning often (until browned).
3. Add in the onion, scallions, red bell pepper, and garlic; lower heat to medium.
4. Cover and cook about 5 minutes or until vegetables are tender.
5. Stir in cajun seasoning.
6. Add in the beans; cook, stirring often, for about 3 minutes or until heated through.
7. Using a slotted spoon or potato masher, mash the beans in the skillet, adding enough of the reserved bean liquid as needed.
8. Season with hot pepper sauce.
9. Transfer to a small (1 quart) slow cooker on low.
10. Serve warm with toasted baguette or sturdy tortilla chips.
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