Warm Red Bean And Andouille Dip Recipes

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HOT BEAN DIP



Hot Bean Dip image

This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.

Provided by J. Van Liere

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 20

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
½ (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
¼ cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 196 calories, Carbohydrate 8.6 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 2.5 g, Protein 9.3 g, SaturatedFat 8.7 g, Sodium 356.8 mg, Sugar 0.4 g

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE



Red Beans and Rice with Andouille Sausage image

Categories     Sauce     Bean     Rice     Side     Lunch     Sausage     Simmer

Yield serves 8 to 10

Number Of Ingredients 17

2 tablespoons olive oil
1 pound smoked ham, cut into 1-inch chunks
2 onions, chopped
2 red or green bell peppers, cored, seeded, and chopped
2 garlic cloves, smashed
2 1/2 cups (about 1 pound) dried red beans, soaked in water overnight and drained
1 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
4 bay leaves
1 tablespoon fresh thyme
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper, plus more to taste
3 generous dashes of hot sauce, plus more for serving
Sea salt
1 pound andouille sausage, sliced
Steamed long-grain white rice or Carolina Gold Rice (page 215)
4 scallions, trimmed and minced

Steps:

  • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook and stir for about 5 minutes, until it begins to brown. Reduce the heat to medium, stir in the onions and bell peppers, and cook, stirring occasionally, for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute more, stirring constantly.
  • Add the beans, 1/2 cup of the parsley, the Worcestershire sauce, bay leaves, 1 1/2 teaspoons of the thyme, the red pepper flakes, black pepper, hot sauce, and salt to taste. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally, until the beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.
  • When the beans are tender, remove the bay leaves, stir in the sausage and remaining 1 1/2 teaspoons thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop a thick, creamy gravy. Stir in the remaining 1/2 cup parsley and season with additional salt and black pepper, if desired.
  • Serve hot over a bed of steamed white rice or Carolina Gold Rice, garnished with the scallions and with extra hot sauce on the side.

WARM RED BEAN AND ANDOUILLE DIP



Warm Red Bean and Andouille Dip image

Make and share this Warm Red Bean and Andouille Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 33m

Yield 10 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 204.8, Fat 8, SaturatedFat 2.4, Cholesterol 12.9, Sodium 275.8, Carbohydrate 21.9, Fiber 5.8, Sugar 1.2, Protein 11.9

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