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.

　　

Ingredients

serves 6

　　

Beans

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

　　

Cornbread

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

　　

Rice

1 1/2 cups white rice

　　3 1/2 cups water

　　3/4 teaspoon salt

　　1 tablespoon butter

　　

Step 1

To prepare the beans: Soak the beans overnight in water and drain (or see Kitchen Tip below).

　　

Step 2

Peel the onion and chop the celery and onion into 1/2-inch pieces. Place the oil in a stockpot and add the onion and celery. Cook over medium-high heat for 10 minutes. Add the beans and vegetable stock to the pot and bring to a boil. Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours. Season to taste with salt and pepper. Stir in the parsley just before serving.

　　

Step 3

To prepare the cornbread: Preheat the oven to 350°F. Lightly butter or spray an 8-or 9-inch-square pan.

　　

Step 4

Combine the milk, eggs, oil, and melted butter in a large bowl. Add the flour, sugar, cornmeal, baking powder, and salt and mix until just combined (overmixing will make the cornbread tough). Pour the batter into the pan and sprinkle a light dusting of sugar over the top. Bake the cornbread for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly and cut into 9 squares.

　　

Step 5

Meanwhile, prepare the rice: Place the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.

　　

Step 6

Place some of the rice on each plate and top with some of the beans. Serve the cornbread on the side.

　　

Kitchen tip

Step 7

Soaking beans overnight softens them slightly and removes some of the starch. The only problem is, I never plan a meal that far in advance. 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. It works great.

　　College Cooking