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