8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds fresh green beans
2 1/2 pounds smoked neck bones (Any other type smoked meat can be used)
Jasmine rice
Salted or unsalted butter
Yellow cornmeal
All-purpose flour
Sugar
Baking powder
Baking soda
Buttermilk (Room temp)
Large eggs (Room temp)
Seasonings
1 yellow onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Tools you’ll need
10-inch round cast iron skillet
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion and 2 cloves garlic until minced and set aside.
Green beans
Step 2- Add Green beans into a strainer and rinse with cold water.
Step 3- Cut each Green bean in half going down the length and place into a medium-sized bowl and set aside. Demonstration is below.
Pork Neckbone stock part 1
Preheat fire to medium heat.
Step 4- Add 4 tablespoons salted or unsalted butter and 1 1/2 cups chopped yellow onion into a large 4-quart pot and stir. Let sauté for 5 to 6 minutes stirring occasionally.
Step 5- Add 2 cloves chopped or pressed garlic, 1/4 or 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s vegetable magic, 2 quarts water and smoked neck bones. Stir all ingredients together. Cover pot with lid and let simmer for 1 hour and 30 minutes.
While the stock is being made, let’s make the cornbread and the rice.
Cornbread
Preheat oven to 400 degrees.
Step 6- Place your cast-iron skillet into a preheated 400-degree oven until the batter is ready to be added into it.
Batter
Dry ingredients
Step 7-Add 2 cups yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons or 1/2 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 1/2 teaspoons salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 8- Add 1 1/4 cups buttermilk (Room temp), 2 large eggs (Room temp), and 1 1/2 sticks melted salted butter into a separate medium-sized bowl. Stir all ingredients together with a whisk until well combined and set aside.
Assembling and baking the cornbread
Step 9- Pour the wet ingredients into the dry ingredients. Stir slowly with a large sturdy spoon until combined.
Step 10- Remove the cast-iron skillet out of the oven. Spread butter onto the bottom and sides of the skillet. Add prepared cornbread batter into the skillet and slightly shake the skillet to make the batter more even.
Step 11- Place into a preheated 400-degree oven for 15 to 20 minutes. Once the baking time has ended remove the cornbread from the oven. Toothpick inserted into the cornbread should come out clean. As a final garnish, spread salted butter onto the top of the cornbread while it’s still hot. Let cool for 30 minutes to an hour before serving.
Rice
Preheat fire to medium heat.
Step 12- Add 1 1/2 quarts water and 1 1/2 cups rice into a medium-sized 4-quart pot and stir. Let simmer for 5 to 7 minutes stirring occasionally.
Step 13- Add rice into a mesh strainer and rinse with cold water. Place strainer back on top of your pot and place a lid on top. Let the rice set for 15 to 30 minutes before serving. This will allow the rice to absorb the water and set.
Cooking the green beans/Pork neck bone stock part 2
Step 14- Add cut green beans and 1 cup water into the pork neck bone stock. Cover with lid and let simmer for 15 minutes without stirring.
Step 15- After the 15 minutes simmering time is up, stir all ingredients. Cover with lid and let simmer for 30 minutes stirring every few minutes or you can let it simmer without stirring. Once the cooking time has ended, turn your fire off and let cool for 30 minutes to an hour before serving. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
