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

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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