Shrimp, Sausage, and Black Bean Pasta Recipe
"Add a little Cajun flair to your pasta dinner this week. We’ve added shrimpand Andouille sausage to our Slow-Cooker Black beans to mix textures and flavors to this pasta dish. We like the fun, twisty shape of the casarecce pasta because it captures the sauce well, but any short pasta will work in this recipe. You can put the black beans in the slow cooker during the day, and the rest of the dish comes together in under 30 minutes for a quick dinner...."
INGREDIENTS
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1 pound dried black beans
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3 1/2 tablespoons canola oil, divided
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2 3/4 cups chopped yellow onion, divided
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2 cups chopped red bell pepper, divided
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3 thick-cut bacon slices (about 4 oz.), chopped (optional)
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5 teaspoons chopped garlic, divided
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1 jalapeño chile, halved lengthwise
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6 cups lower-sodium chicken broth or vegetable broth
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2 1/4 teaspoons kosher salt, divided
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1 teaspoon light brown sugar
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1 teaspoon ground cumin
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1/2 teaspoon black pepper
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1/2 teaspoon chopped fresh oregano
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8 ounces andouille sausage, diced
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1 pound peeled and deveined large raw shrimp
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1 teaspoon Cajun seasoning
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12 ounces uncooked casarecce pasta
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4 tablespoons unsalted butter
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2 tablespoons fresh lemon juice
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1/4 cup sliced scallions
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