Warm Red Bean And Andouille Dip

• 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

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.

extra virgin olive oil, andouille sausage, onion, scallions, red bell pepper, garlic, cajun seasoning, red beans, hot red pepper sauce

Taken from www.food.com/recipe/warm-red-bean-and-andouille-dip-150753 (may not work)