Red Beans and Rice with Cornbread

• 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

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

beans, onion, stalks celery, oil, vegetable broth, garlic, bay leaf, cajun seasoning, salt, parsley, milk, eggs, canola oil, butter, flour, sugar, cornmeal, baking powder, salt, white rice, water, salt, butter

Taken from www.epicurious.com/recipes/food/views/red-beans-and-rice-with-cornbread-380059 (may not work)