Red Bean and Rice Cakes with Spicy Remoulade Sauce Recipe

Name: Red Bean and Rice Cakes with Spicy Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Remoulade Sauce; 2 cups KRAFT MAYO Real Mayonnaise; 1/4 cup capers, drained; 3 Tbsp. GREY POUPON Classic Dijon Mustard; 2 Tbsp. pimentos, 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. pimentos, drained, chopped; 2 tsp. kosher salt; 1/2 tsp. ground black pepper; 1/2 tsp. ground red pepper (cayenne)

Servings: persons

Spicy Remoulade Sauce
2 cups KRAFT MAYO Real Mayonnaise
1/4 cup capers, drained
3 Tbsp. GREY POUPON Classic Dijon Mustard
2 Tbsp. pimentos, 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. pimentos, 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

1
Spicy Remoulade Sauce: Combine all ingredients.
2
Refrigerate until ready to use.
3
Sherry Dijon Vinaigrette: Whisk all ingredients until well blended.
4
Refrigerate until ready to use.
5
Red Bean and Rice Cakes: Cook red beans and rice in separate pans as directed on packages; cool completely.
6
Set aside.
7
Meanwhile, heat oil in saute pan.
8
Cook sausage until lightly browned.
9
Add onions, peppers and garlic; cook 3 to 4 min.
10
or until vegetables are crisp-tender.
11
Stir in pimientos and seasonings.
12
Cool completely.
13
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.
14
Transfer to large bowl.
15
Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended.
16
Shape into 32 cakes (or into 16 cakes for trial recipe) using #24 scoop to portion out each cake.
17
Dip cakes in egg whites then in bread crumbs, turning to evenly coat both sides of each.
18
Place in full-sheet pans.
19
Refrigerate 1 hour.
20
Fry in deep-fat fryer at 350 degrees F for 3 to 4 min.
21
or until golden brown.
22
For each serving: Place 2 endive leaves, at an angle to each other, on one side of serving plate.
23
Top with 1 cup greens tossed with 1-1/2 tsp.
24
of the Sherry Dijon Vinaigrette.
25
Arrange 4 tomato halves around salad.
26
Spoon 2 Tbsp.
27
of the Spicy Remoulade Sauce onto plate; top with 1 Red Bean and Rice Cake.
28
Sprinkle cake with 1/4 tsp.
29
chives.

3016

kcal

Calories

216

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: Spicy Remoulade Sauce, 2 cups KRAFT MAYO Real Mayonnaise, 1/4 cup capers, drained, 3 Tbsp. GREY POUPON Classic Dijon Mustard, and more.

Yes, Red Bean and Rice Cakes with Spicy Remoulade Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Bean and Rice Cakes with Spicy Remoulade Sauce

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