French Style Green Beans and Neck Bones Over Rice with Cast-iron Skillet Cornbread

Ingredients:

For the Green Beans and Neck Bones:

1. Neck bones (2 lbs, 1,800 kcal)
2. French-style green beans (4 cups, 120 kcal)
3. Onion, diced (1, 45 kcal)
4. Garlic, minced (3 cloves)
5. Chicken broth (4 cups, 20 kcal)
6. Cajun seasoning (2 tbsp)
7. Salt and pepper to taste

For the Rice:

1. Long-grain white rice (2 cups, 400 kcal)
2. Water (4 cups)

For the Cast-Iron Skillet Cornbread:

1. Cornmeal (1 cup, 400 kcal)
2. All-purpose flour (1 cup, 400 kcal)
3. Baking powder (1 tbsp)
4. Salt (1/2 tsp)
5. Buttermilk (1 cup, 100 kcal)
6. Eggs (2)
7. Butter, melted (1/2 cup, 814 kcal)

Preparation Steps:

Step 1: In a large pot, brown the neck bones over medium heat.

Step 2: Add diced onions and minced garlic to the pot and sauté until softened.

Step 3: Pour in the chicken broth, add French-style green beans, Cajun seasoning, salt, and pepper. Simmer for 1-2 hours until the neck bones are tender.

Step 4: Meanwhile, prepare rice by boiling water, adding rice, and simmering until cooked.

Step 5: For the cornbread, preheat the oven and mix cornmeal, flour, baking powder, salt, buttermilk, eggs, and melted butter. Pour into a cast-iron skillet and bake until golden brown.

Step 6: Serve the French-style green beans and neck bones over rice with a side of cast-iron skillet cornbread. Enjoy the hearty flavors of this soulful Southern feast!