Warm Red Bean and Andouille Dip

Name: Warm Red Bean and Andouille Dip
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 10 serving(s)
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

Submitted by ratherbeswimmin

"From Rick Rodgers. Perfect for Super Bowl Sunday."

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Ready In:: 33mins
Ingredients:: 9
Serves:: 10

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

Let the oil get heated in a large nonstick skillet over med-high heat.
Add in the andouille; cook, 5 minutes, turning often (until browned).
Add in the onion, scallions, red bell pepper, and garlic; lower heat to medium.
Cover and cook about 5 minutes or until vegetables are tender.
Stir in cajun seasoning.
Add in the beans; cook, stirring often, for about 3 minutes or until heated through.
Using a slotted spoon or potato masher, mash the beans in the skillet, adding enough of the reserved bean liquid as needed.
Season with hot pepper sauce.
Transfer to a small (1 quart) slow cooker on low.
Serve warm with toasted baguette or sturdy tortilla chips.