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Warm Red Bean and Andouille Dip

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“From Rick Rodgers. Perfect for Super Bowl Sunday.”
READY IN:
33mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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