Warm Red Bean And Andouille Dip - cooking recipe

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

Preparation

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.