Crispy Cajun Kidney Bean Sandwiches

🥘 Ingredients

• black pepper
  1 tsp
• brioche buns
  2 pieces
• butter
  2 tbsp
• cajun spice blend
  1 tbsp
• cooking oil
  3 tbsp
• garlic powder
  1 tsp
• hot sauce
  1 tsp
• kidney beans (drain and rinse)
  15 oz
• mayonnaise
  3 tbsp
• monterey jack cheese
  2 oz
• potatoes (cut into ½-inch wedges)
  1 lb
• salt
  1 tsp
• scallions (trim and mince)
  4 pieces
• sliced dill pickle (finely chop 2%tbsp for sauce, reserve remaining slices)
  6 oz
• sugar
  ½ tsp
• tempura batter mix
  3/4 c

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. potatoes . sliced dill pickle . kidney beans . scallions .

   potatoes: 1 lb (cut into ½-inch wedges), sliced dill pickle: 6 oz (finely chop 2%tbsp for sauce, reserve remaining slices), kidney beans: 15 oz (drain and rinse), scallions: 4 pieces (trim and mince)
2. 

   2

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

   cooking oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes roast, combine mayonnaise , chopped pickles, sugar , and hot sauce in a small bowl to make the secret sauce. Set aside.

   mayonnaise: 3 tbsp, sugar: ½ tsp, hot sauce: 1 tsp
4. 

   4

   Place half the beans in a large bowl and mash until mostly smooth. Stir in monterey jack cheese , scallions, garlic powder , cajun spice blend , three-quarters of the tempura batter mix , and 3%tbsp water until combined. Season with salt and pepper. Divide mixture into two mounds.

   monterey jack cheese: 2 oz, garlic powder: 1 tsp, cajun spice blend: 1 tbsp, tempura batter mix: 3/4 c
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Press bean mounds into patties the width of the buns. Cook until golden brown and crisp ⏱️ 4 minutes per side. Transfer to a plate. (Work in batches if needed, adding more oil between batches).
6. 

   6

   Halve and toast brioche buns until golden. Spread cut sides with butter . Spread bottom buns with half the secret sauce. Fill with bean patties and reserved pickle slices. Divide sandwiches between plates and serve with roasted potatoes and remaining sauce on the side.

   brioche buns: 2 pieces, butter: 2 tbsp