Cajun Kidney Bean & Bacon Sandwiches

🥘 Ingredients

• bacon
  4 slices
• black pepper
  ½ tsp
• brioche buns
  2 buns
• butter
  2 tbsp
• cajun spice blend
  2 tbsp
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• hot sauce
  1 tsp
• kidney beans
  15 oz
• mayonnaise
  2 tbsp
• monterey jack cheese
  ½ cup
• potatoes
  2 lbs
• salt
  1 tsp
• scallions
  2 stalks
• sliced dill pickle
  ½ cup
• sugar
  1 tsp
• tempura mix
  ¼ cup
• water
  ¼ cup

🍳 Cookware

• baking sheet
• small bowl
• large bowl
• potato masher
• large pan

1. 

   1

   potatoes kidney beans scallions sliced dill pickle monterey jack cheese tempura mix cajun spice blend mayonnaise hot sauce brioche buns garlic powder bacon cooking oil sugar butter salt black pepper water

   potatoes: 2 lbs, kidney beans: 15 oz, scallions: 2 stalks, sliced dill pickle: ½ cup, monterey jack cheese: ½ cup, tempura mix: ¼ cup, cajun spice blend: 2 tbsp, mayonnaise: 2 tbsp, hot sauce: 1 tsp, brioche buns: 2 buns, garlic powder: 1 tsp, bacon: 4 slices, cooking oil: 2 tbsp, sugar: 1 tsp, butter: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: ¼ cup
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Finely chop a few sliced dill pickle slices until you have 2 tsp. Save remaining pickle slices for serving. Drain and rinse kidney beans. Trim and mince scallions.
3. 

   3

   Toss potatoes on a baking sheet with a drizzle of cooking oil, salt, and black pepper. Roast on top rack until golden brown and crispy ⏱️ 20 minutes .
4. 

   4

   While potatoes roast, in a small bowl , combine mayonnaise, chopped pickle, ½ tsp sugar, and as much hot sauce as you like.
5. 

   5

   Meanwhile, place half the kidney beans in a large bowl . Mash with a potato masher or fork until mostly smooth. It is OK if there are still some larger pieces. Stir in monterey jack cheese, scallions, garlic powder, half the tempura mix, 2 tsp cajun spice blend, and 2 tbsp water until thoroughly combined. Season with salt and black pepper. Divide bean mixture into two mounds.
6. 

   6

   Heat a drizzle of cooking 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 minutes per side. Transfer to a plate. Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.
7. 7

   Halve and toast brioche buns until golden. Spread cut sides with 2 tbsp butter. 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.