Red Beans and Rice with Cornbread

Name: Red Beans and Rice with Cornbread
Yield: serves 6
Ingredients: 1 pound dried red kidney beans; 1 large onion; 2 stalks celery; 3 tablespoons oil; 6 (14-ounce) cans vegetable broth; 2 teaspoons garlic powder; 1 bay leaf; 2 tablespoons Cajun seasoning; Salt and pepper; 1/2 cup chopped parsley; 1 1/2 cups milk; 2 eggs; 1/3 cup canola oil; 3 tablespoons melted butter; 1 1/2 cups flour; 2/3 cup sugar plus extra for dusting; 1/2 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups white rice; 3 1/2 cups water; 3/4 teaspoon salt; 1 tablespoon butter

December 9, 2011

When we were on a family vacation in New Orleans we came across a store in the French Quarter that had daily cooking classes. We decided to sign up for a class (it got us out of going to another museum with our dad), and it turned out to be a blast. We learned to make several different Cajun dishes, but this was my favorite. I love the beans, but we also learned the secret to making the best cornbread ever—add lots of milk and sprinkle sugar on the top.

Recipe notes

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