Cajun Kidney Bean & Bacon Sandwiches

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

• 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.

• 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, scallions, garlic powder, half the tempura mix, 2 tsp Cajun Spice Blend (be sure to measure; we sent more), and 2 TBSP water until thoroughly combined. (For 4, use all the tempura batter 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).

• 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.