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Fish


1 pound dried black beans
3 1/2 tablespoons canola oil, divided
2 3/4 cups chopped yellow onion, divided
2 cups chopped red bell pepper, divided
3 thick-cut bacon slices (about 4 oz.), chopped (optional)
5 teaspoons chopped garlic, divided
1 jalapeño chile, halved lengthwise
6 cups lower-sodium chicken broth or vegetable broth
2 1/4 teaspoons kosher salt, divided
1 teaspoon light brown sugar
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh oregano
8 ounces andouille sausage, diced
1 pound peeled and deveined large raw shrimp
1 teaspoon Cajun seasoning
12 ounces uncooked casarecce pasta
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/4 cup sliced scallions

Step 1
Rinse and sort beans according to package directions. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high. Add 1 3/4 cups chopped onion, 1 cup chopped bell pepper, and, if desired, bacon; cook, stirring occasionally, until onions are tender, about 8 minutes. Add 3 teaspoons chopped garlic, and cook, stirring often, until fragrant, about 30 seconds.

Step 2
Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño, chicken (or vegetable) broth, 1 1/2 teaspoon kosher salt, brown sugar, cumin, pepper, and oregano. Cover and cook on LOW until beans are tender, about 6 hours.

Step 3
Heat 1 tablespoon canola oil in a large skillet over medium-high and cook sausage until browned, about 4 minutes. Using a slotted spoon, transfer sausage to a plate. Add 1 tablepsoon canola oil, shrimp, and Cajun seasoning to skillet. Cook until shrimp are opaque, 1 to 2 minutes per side. Remove shrimp to plate with sausage.

Step 4
Cook pasta in salted water according to package directions; drain. Meanwhile, add 1 tablespoon canola oil; 2 teaspoon chopped garlic, 3/4 teaspoon kosher salt; and 1 cup chopped yellow onion and 1 cup chopped red bell pepper to skillet, and cook until tender, about 6 minutes. Remove from heat.

Step 5
Add sausage, shrimp, 1 1/2 cups drained and rinsed black beans, hot cooked pasta, unsalted butter, and fresh lemon juice. Toss until butter is melted and pasta is evenly coated, about 3 minutes. Garnish with sliced scallions.

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