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Red Bean and Rice Cakes with Spicy Remoulade Sauce

Red Bean and Rice Cakes with Spicy Remoulade Sauce recipe
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prep time
1 min
total time
1 min
makes
32 servings, 1 cake, 2 Tbsp. sauce and 1 cup salad each
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what you need

Spicy Remoulade Sauce
2 cups KRAFT MAYO Real Mayonnaise
1/4 cup capers, drained
3 Tbsp. GREY POUPON Classic Dijon Mustard
2 Tbsp. pimientos, drained, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. TAPATIO Hot Sauce
1-1/2 tsp. Spanish paprika
1/2 tsp. kosher salt
1/2 tsp. ground white pepper
Sherry Dijon Vinaigrette
1 cup extra virgin olive oil
1/3 cup sherry vinegar
1/4 cup GREY POUPON Classic Dijon Mustard
2 tsp. onions, finely chopped
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Red Bean and Rice Cakes
2-1/2 cups dried red kidney beans
3 cups long-grain white rice, uncooked
2 Tbsp. oil
- fresh andouille sausages, casings removed
1 cup onions, small dice
1 cup red peppers, small dice
1 cup green peppers, small dice
1 Tbsp. minced fresh garlic
1 tsp. pimientos, drained, chopped
2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper (cayenne)
1 cup KRAFT MAYO Real Mayonnaise
1 cup egg whites, lightly beaten
1 qt. panko bread crumbs
4 each Belgian endive, separated into individual leaves
2 gal. mesclun salad greens
64 each grape tomatoes, cut in half
2 Tbsp. fresh chives, chopped

make it

SPICY Remoulade Sauce: Combine all ingredients. Refrigerate until ready to use.

SHERRY Dijon Vinaigrette: Whisk all ingredients until well blended. Refrigerate until ready to use.

RED Bean and Rice Cakes: Cook red beans and rice in separate pans as directed on packages; cool completely. Set aside.

MEANWHILE, heat oil in saute pan. Cook sausage until lightly browned. Add onions, peppers and garlic; cook 3 to 4 min. or until vegetables are crisp-tender. Stir in pimientos and seasonings. Cool completely.

PULSE 3 cups of the cooked beans (or 1-1/2 cups of the cooked beans for trial recipe) in food processor until coarsely chopped. Transfer to large bowl. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended.

SHAPE into 32 cakes (or into 16 cakes for trial recipe) using #24 scoop to portion out each cake. Dip cakes in egg whites then in bread crumbs, turning to evenly coat both sides of each. Place in full-sheet pans. Refrigerate 1 hour.

FRY in deep-fat fryer at 350ºF for 3 to 4 min. or until golden brown.

FOR each serving: Place 2 endive leaves, at an angle to each other, on one side of serving plate. Top with 1 cup greens tossed with 1-1/2 tsp. of the Sherry Dijon Vinaigrette. Arrange 4 tomato halves around salad. Spoon 2 Tbsp. of the Spicy Remoulade Sauce onto plate; top with 1 Red Bean and Rice Cake. Sprinkle cake with 1/4 tsp. chives.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

kraft kitchens tips

Substitute
If fresh andouille sausage is not available, use smoked andouille instead. Process in food processor until finely chopped before using as directed.
Make Ahead
The Sherry Dijon Vinaigrette and Remoulade Sauce can be prepared ahead of time. Refrigerate up to 48 hours before using as directed. Both the red beans and rice can also be cooked ahead of time and refrigerated up to 24 hours before using.
K:57067v01:114002

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