Cajun Kidney Bean & Bacon Sandwiches

🥘 Ingredients

• Cajun spice blend
  2 tbsp
• Monterey Jack cheese
  ½ cup
• bacon
  8 oz
• brioche buns
  4 unit
• butter
  4 tbsp
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• hot sauce
  2 tsp
• kidney beans
  1 unit
• mayonnaise
  1/2 c
• pepper
• potatoes
  24 oz
• salt
• scallions
  4 unit
• sliced dill pickle
  1 unit
• sugar
  1 tsp
• tempura mix
  82 g

🍳 Cookware

• baking sheet
• small bowl
• large pan
• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Finely chop a few sliced dill pickle slices until you have 2 tsp (4 tsp for 4 servings). (Save remaining pickle slices for serving.) Drain and rinse kidney beans . Trim and mince scallions .

   potatoes: 24 oz, sliced dill pickle: 1 unit, kidney beans: 1 unit, scallions: 4 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack until golden brown and crispy, ⏱️ 20-25 minutes .

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   While potatoes roast, in a small bowl , combine mayonnaise , chopped pickle, 1/2 tsp sugar (1 tsp for 4 servings), and as much hot sauce as you like. Heat a dry, large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ⏱️ 6-10 minutes . Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard bacon fat; wipe out pan.

   mayonnaise: 1/2 c, sugar: 1 tsp, hot sauce: 2 tsp, bacon: 8 oz
4. 

   4

   Meanwhile, place half the beans (all for 4 servings) in a large bowl . Mash with a potato masher or fork until mostly smooth. (It's OK if there are still some larger pieces.) Stir in Monterey Jack cheese , scallions, garlic powder , half the tempura mix , 2 tsp of the Cajun spice blend (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura mix, 4 tsp Cajun Spice Blend, and 1/4 cup water.) Season with salt (we used 1/4 tsp; 1/2 tsp for 4) and pepper. Divide bean mixture into two mounds (four mounds for 4).

   Monterey Jack cheese: ½ cup, garlic powder: 2 tsp, tempura mix: 82 g, Cajun spice blend: 2 tbsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Using a silicone spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until golden brown and crisp, ⏱️ 3-4 minutes per side. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch. Use pan used for bacon here.
6. 

   6

   Halve and toast brioche buns until golden; spread cut sides with butter (2 TBSP for 2 servings; 4 TBSP for 4 servings). Spread bottom buns with up to half the secret sauce. Fill buns with patties and as much sliced pickle as you like. Divide sandwiches between plates. Serve with potato wedges and remaining secret sauce on the side. Top patties with bacon.

   brioche buns: 4 unit, butter: 4 tbsp