Best 4 Warm Red Bean And Andouille Dip Recipes
Indulge in a symphony of flavors with our tantalizing Warm Red Bean and Andouille Dip. This irresistible dip seamlessly blends the smoky richness of andouille sausage, the earthy sweetness of red beans, and a medley of zesty spices. Perfect for any occasion, this dip will transport your taste buds to a realm of culinary delight.
Our Warm Red Bean and Andouille Dip is a delectable appetizer that effortlessly steals the show at any gathering. Its velvety texture, vibrant color, and captivating aroma create an irresistible allure. With just a few simple steps, you can craft this culinary masterpiece in the comfort of your own kitchen.
This versatile recipe offers endless possibilities for customization. Feel free to adjust the spice level to suit your preferences or incorporate other ingredients to create a unique flavor profile. For a touch of tang, consider adding a dollop of sour cream or Greek yogurt. If you prefer a spicier kick, sprinkle a dash of cayenne pepper or chopped jalapeños.
Accompany this delectable dip with a selection of crispy tortilla chips, sturdy crackers, or fresh vegetable crudités. Its creamy consistency also makes it an ideal companion for grilled meats, roasted vegetables, or as a filling for tacos and burritos.
Elevate your next party or casual get-together with our Warm Red Bean and Andouille Dip. Its bold flavors and effortless preparation make it a guaranteed crowd-pleaser. Prepare to be captivated by this culinary gem that promises to leave a lasting impression on your taste buds.
SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.
Provided by John Willoughby
Categories dinner, project, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain and rinse the soaked beans and heat the oven to 350.
- Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
- Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
- Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams
HOT BEAN DIP
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
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
WARM RED BEAN AND ANDOUILLE DIP
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
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
ANDOUILLE SAUSAGE DIP
Make and share this Andouille Sausage Dip recipe from Food.com.
Provided by CandyTX
Categories Pork
Time 35m
Yield 1 Batch
Number Of Ingredients 8
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.
Nutrition Facts : Calories 15907.3, Fat 1263.1, SaturatedFat 455.6, Cholesterol 2962.7, Sodium 52702.5, Carbohydrate 288.8, Fiber 21.1, Sugar 105.9, Protein 809
Tips:
- Soak the red beans overnight: This will help to soften them and reduce the cooking time.
- Use a variety of beans: Don't be afraid to experiment with different types of beans, such as black beans, pinto beans, or kidney beans.
- Don't overcook the beans: They should be tender but still hold their shape.
- Use a good quality andouille sausage: This will make a big difference in the flavor of the dip.
- Add some spice: If you like things spicy, add a pinch of cayenne pepper or chili powder to the dip.
- Serve with your favorite dippers: Tortilla chips, crackers, or vegetables are all great options.
Conclusion:
Warm red bean and andouille dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is hearty and flavorful, and it is sure to be a hit with your guests. So next time you are looking for a quick and easy dip to serve, give this one a try. You won't be disappointed!
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