Warm Red Bean And Andouille Dip Recipes

Steps:

• 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.

Steps:

• Chop onions and celery.
• Chop andouille sausage into bite sized pieces and fry together with owen sausage.
• Saute onions and celery in sausage grease until soft.
• Melt cheese and cream of mushroom soup.
• Chop green onions (just the green stem part) and parsley.
• Mix everything together with green onions and parsley.
• Serve warm with butter crackers.
• This makes a large batch. Freeze unused portions in quart sized zipper bags for quick use later.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.