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1
To prepare the beans: Soak the beans overnight in water and drain (or see Kitchen Tip below).
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2
Peel the onion and chop the celery and onion into 1/2-inch pieces.
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3
Place the oil in a stockpot and add the onion and celery.
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4
Cook over medium-high heat for 10 minutes.
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5
Add the beans and vegetable stock to the pot and bring to a boil.
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6
Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours.
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7
Season to taste with salt and pepper.
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8
Stir in the parsley just before serving.
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9
To prepare the cornbread: Preheat the oven to 350F.
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10
Lightly butter or spray an 8-or 9-inch-square pan.
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11
Combine the milk, eggs, oil, and melted butter in a large bowl.
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12
Add the flour, sugar, cornmeal, baking powder, and salt and mix until just combined (overmixing will make the cornbread tough).
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13
Pour the batter into the pan and sprinkle a light dusting of sugar over the top.
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14
Bake the cornbread for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
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15
Cool slightly and cut into 9 squares.
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16
Meanwhile, prepare the rice: Place the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil.
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17
Decrease the heat to medium-low, cover, and simmer for 20 minutes.
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18
Remove the pan from the heat and fluff the rice with a fork.
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19
Place some of the rice on each plate and top with some of the beans.
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20
Serve the cornbread on the side.
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21
Soaking beans overnight softens them slightly and removes some of the starch.
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22
The only problem is, I never plan a meal that far in advance.
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23
I asked a chef friend of mine if there was a shortcut, and his answer was to drop the beans in boiling water, cook until the water comes back to a boil, and then drain and cook as directed.
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24
It works great.
