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Bean Cuisine | 4 Bean Recipes - Paula's sharing how to cook baked beans with bacon, a Southern green bean casserole recipe, and more. Paula’s Home Cooking, Season 3, Episode 24.
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00:00 Intro
2:00 Apple Baked Bean Casserole Recipe: https://www.pauladeen.com/recipe/apple-baked-bean-casserole/
4:29 Black Bean Salsa Recipe: https://www.pauladeen.com/recipe/black-bean-salsa/
8:44 Southern Green Bean Casserole Recipe: https://www.pauladeen.com/recipe/southern-green-bean-casserole-recipe/
12:33 Peanut Butter Cake Recipe: https://www.pauladeen.com/recipe/peanut-butter-cake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all.
0:01
I'm Paula Deen.
0:03
Today's show is all about beans, beans, beans.
0:06
You know, beans are tasty and a healthy food
0:08
that's often overlooked, but not today.
0:12
And did you know that you can grow your very own beans
0:15
right in your garden?
0:16
Today I'm going to show you how.
0:18
So first up is my apple baked bean casserole
0:21
that is just fabulous as a side dish,
0:24
or even as the entree,
0:26
and then I'm going to be making us
0:27
a black bean salsa dip that is just perfect,
0:31
and then next up is a buttery
0:33
and delicious green bean casserole.
0:36
And then finally for dessert
0:38
and bacon peanut butter cake,
0:40
I bet you didn't know that peanuts are beans too, did you?
0:43
So stick around
0:44
and enjoy this wonderful cuisine of beans.
0:48
I can see my grandmother now out in her garden.
0:52
She always made sure that she didn't plant her beans
0:56
when the soil was below 60 degrees.
0:59
And if you want a fall garden
1:00
she always planted a fall garden too.
1:03
You plant those 10
1:04
to 12 weeks before the first frost is expected.
1:08
As I'm standing here looking,
1:10
I see some bell peppers
1:13
that need picking.
1:14
I've got two nice bell peppers,
1:16
and I've got some red leaf lettuce.
1:18
I just adore red leaf lettuce,
1:21
it's such a tender lettuce.
1:24
I love my garden.
1:28
This red leaf lettuce is just beautiful,
1:34
but we've had some rain,
1:36
and dirt has splattered up on it.
1:39
So I'm going to make sure I wash it real good,
1:42
and I'm just gonna sit it over there in the sink
1:44
and give it a little squirt of water right now
1:47
to keep it going,
1:48
because today is bean day.
1:53
In fact, I heard somebody a while ago kidding around,
1:56
they were saying Paula Deen the bean queen. (chuckles)
1:59
And I'm gonna start with an old traditional dish bake beans.
2:03
So we're gonna start with
2:04
two cans of Boston baked beans.
2:11
They're called Boston baked beans
2:13
because the recipe came out of Boston.
2:19
All right, we've got our beans in here,
2:21
now we're going to add some diced onion,
2:26
some brown sugar,
2:29
some mustard.
2:32
Now the surprise ingredient in this recipe
2:36
is a granny smith apple,
2:39
and the reason I'm using a granny smith
2:41
is they'll hold their shape,
2:43
has a wonderful texture to it.
2:46
Now here on this next step,
2:49
you can add bacon fat,
2:52
or you can just put your bacon on top of your beans,
2:55
and I think that's what I'm going to do
2:56
because I love bacon.
2:59
All right, I've got my casserole dish here
3:02
and I just want to spray our pan.
3:05
Okay, so all we're going to do is dump our beans
3:09
into our casserole dish,
3:12
and we're going to top it with our bacon.
3:18
Just like this.
3:20
Don't that look delicious?
3:23
Now if you wanted to you could take the scissors
3:26
and snip your bacon into bite sized pieces
3:30
so that everybody would get their own little piece of bacon.
3:34
But I want to show you another way
3:36
that I like to bake these.
3:39
And I've got a little individual bean pot.
3:45
So I think I'm gonna just take some of these out,
3:50
and fill this up,
3:58
and I think I'm gonna just steal a little piece of bacon
4:04
because I want to show you how these come out
4:08
in the little bean pot.
4:10
That's 350 for about 40-45 minutes.
4:18
Okay, in the oven.
4:22
And I just love baked beans.
4:26
Baked beans just go with so many things.
4:29
Well, let's move down here
4:30
to another one of my favorite foods, salsa.
4:34
I'm going to start with an avocado,
4:38
and I'm just gonna run my knife around
4:41
and give it a twist,
4:43
and go in and just
4:47
loosen the avocado from the skin.
4:51
I adore avocados.
4:54
And I'm just gonna dice him up,
4:59
just like this.
5:03
Okay, pop that seed out of there.
5:08
Does look like a big bean, doesn't it?
5:10
You know I always said
5:13
that I didn't like avocados,
5:15
and then I found out that they were fattening,
5:18
and I said, "I know if it's fattening,
5:20
I should like it."
5:21
So I went back and I gave it another try,
5:24
and sure enough, I loved them. (chuckles)
5:27
But they say they have the good kind of fat in them,
5:31
not bad fat.
5:34
Alright, now I'm going to pour in
5:38
two tablespoons of lime juice,
5:42
and I'm going to add my black beans
5:43
and I've got two cans of black beans,
5:48
a little red wine vinegar,
5:51
two tomatoes that I've diced up,
5:56
diced onion,
6:00
and this is just a frozen shoe peg corn.
6:10
Okay, all that this needs now is a little cilantro.
6:14
Some people don't like cilantro.
6:17
It was another thing that had to grow on me,
6:19
I really like it now,
6:21
not a whole lot of it though,
6:25
because to me a little of this goes a long way.
6:30
And now it's ready,
6:31
just that quick like this is gonna do nicely.
6:42
I think I am going to add a little salt,
6:47
and a little pepper.
6:50
Just right.
6:59
Like I'm just gonna do it like this,
7:01
that'll make me a nice little scooper.
7:03
So we got two quick and easy dishes,
7:07
and I have found that when young people come
7:10
to my house, they all scarf this up in a minute
7:14
because they feel like they're eating kind of healthy.
7:19
But look how pretty and quick that was
7:21
supposed to put together,
7:23
and you're gonna love
7:25
with your different colored chips
7:26
and all the different flavors
7:28
we've got going on in there.
7:30
All right, I want to check on these beans
7:31
and see how they are doing.
7:34
Oh, they smell so good.
7:41
Look at that little individual serve in there,
7:43
isn't that cute?
7:45
When we come back I'm gonna dig into that
7:47
because it's way too hot,
7:49
but right now I'm gonna dig into this cool sauce,
7:51
and when we come back, it's gonna be Paula Deen,
7:54
the queen of beans cooking up a green bean casserole.
7:58
So I'll see you all in a minute.
8:04
I so hope y'all are enjoying the show.
8:07
And if you do.
8:08
Be sure to click like, subscribe and
8:11
notification bell so you'll never miss a video.
8:15
And we'll be right back after the break.
8:22
All right, we're back,
8:24
and I hope y'all hungry because it's time
8:26
to taste this bean and apple casserole.
8:33
This is just different twist
8:36
for baked beans.
8:42
That is so good.
8:44
The next thing I'm going to be making
8:46
is a green bean casserole.
8:48
Everybody loves them.
8:50
You go to a covered dish supper
8:52
you're going to find the green bean casserole.
8:55
I use those beautiful fresh green beans
8:58
out of the garden,
8:59
and I have cooked them in a little chicken stock
9:03
until they're tender.
9:04
And these are ready
9:05
so I'm gonna back up over here
9:07
and I'm going to drain them.
9:12
Give them a good shake,
9:15
and in this pot, I'm going to put, oh gosh, probably a third
9:19
of a stick of butter and let that mill.
9:22
I can't tell you how much better that casserole is,
9:27
if you will saute your onions first
9:29
it makes all the difference in the world.
9:31
So we're going to saute these
9:33
in that third of a stick of butter
9:35
until they're kind of just translucent.
9:38
We just want to pull the flavor out of that onion.
9:42
Alright, we're going to saute those onions
9:44
and the mushrooms just for a few minutes,
9:47
they don't need to be mushy.
9:50
And I'm going to give our beans a stir,
9:53
and just make sure that they're draining.
9:59
Alright, that looks good.
10:02
And I'm just gonna pour
10:03
that liquid out of there
10:07
and pour these green beans back into the pot.
10:12
When a green bean is right,
10:14
it just does not get any better,
10:16
and one day maybe we'll cook up some kale and green beans,
10:19
but today I've got the pleasure
10:20
of cooking fresh.
10:22
All right, now we're going to throw these over in here,
10:25
turn off our ash and we're going to stir in a cream
10:28
of mushroom soup.
10:31
Now, most people will top
10:36
their green bean casseroles with either
10:39
a buttered cracker, breadcrumbs or onion rings.
10:47
Now these little onion rings today,
10:49
we're gonna fold them in.
10:53
Doesn't that look yummy?
10:55
All right, now I'm gonna taste this
10:57
and then see how it is.
11:02
It's the best beans I've ever eaten.
11:05
Now here, I'm gonna put these on my grease casserole dish.
11:11
As I told you before, I love cooking individual servings,
11:16
especially if you're just having two to four people.
11:24
Doesn't that look delicious?
11:33
Alright, so we're going to put this
11:35
in a preheated 350 degree oven,
11:40
and then we're going to top it with cheese.
11:47
And when we come back,
11:48
I'm gonna make a peanut butter cake.
11:51
Now what does peanut butter cake
11:52
have to do with beans you ask?
11:55
You come back, and I'll clue you in.
12:02
I hope y'all are enjoying the show
12:04
and I want to hear from you.
12:06
Tell me what recipes or videos you'd like to see me
12:08
make by just leaving a short comment below.
12:12
Now, let's get back to the show, y'all.
12:18
All right,
12:21
our casseroles look wonderful.
12:24
Now I'm just going to top these
12:26
with a little cheese,
12:29
and we'll give that a couple of minutes to melt,
12:32
because this cake I'm fixing to show you,
12:34
it's so easy to make,
12:36
we'll have it in the oven in no time flat.
12:40
This recipe comes from my aunt Trina,
12:43
and we're going to start by sifting our flour
12:46
and our sugar.
12:48
All right, we've got our sugar in there,
12:49
we've got our all purpose flour,
12:51
we're going to put baking powder in it,
12:54
and a teaspoon of salt.
12:58
And we're just going to sift this
12:59
into our mixing bowl
13:01
by using a spatula.
13:04
And that takes care of that.
13:06
We're gonna add two cups of graham cracker crumbs,
13:12
and some peanut butter,
13:14
because we're making a peanut butter cake.
13:17
A little vegetable shortening,
13:22
and a liquid for our cake is milk.
13:27
And we're gonna add about a teaspoon of vanilla.
13:34
Now all we're gonna do is move this to our mixer,
13:40
turn it on and let it go.
13:42
And then we're going to add three eggs,
13:43
one egg at a time.
13:45
So you can see how simple this is
13:47
to have a homemade cake from scratch.
13:50
I miss my aunt Trina so badly.
13:53
We were like sisters growing up
13:55
because she was just three years older than me.
14:00
But when I eat this cake,
14:02
yes, I definitely think of my aunt Trina.
14:06
So just a couple more quick turns,
14:09
and we've got it.
14:11
Now I'm going to very slowly lift my beaters,
14:14
so it'll sling all of our butter off.
14:18
Alright, so this is ready to be put into our pan.
14:23
All right, now we're gonna spray our pan.
14:26
Alright, just gonna pour a butter in there
14:28
and you see it so real thick, rich butter.
14:32
Did you know that peanuts are really
14:36
a bean that grows underground?
14:40
And if you have to dig peanuts,
14:41
that's quite a job. It's-
14:44
Nowadays they have modern equipment
14:46
that come in and just dig them up out of the earth,
14:50
and it shakes all the dirt off of them.
14:53
Alright, now we're going to put this in the oven
14:55
and we're going to bake it at 375 degrees
14:59
for about 40 minutes.
15:05
All right. So in the oven it goes.
15:10
(laughs)
15:11
Reeny smells cake.
15:13
We're gonna take our casserole out
15:15
because our cheese is melted.
15:18
Alright, so here goes our cake.
15:24
I want to slip a little bite
15:26
out of these green beans
15:30
and taste them if they're not too hot.
15:35
It's hot, but it's worth every burn, it's delicious.
15:39
All right. While our cake is baking,
15:43
I'm going to make our icing
15:45
because we want to top top our cake
15:47
while it's warming while the icing is warm.
15:49
And this is my just favorite icing
15:52
in the whole entire world when it comes to chocolate,
15:56
and I'm going to start with a stick of butter,
16:00
I'm gonna add probably two tablespoons of cocoa,
16:07
not a whole bunch.
16:10
And I'm gonna put up third of a cup of heavy cream.
16:15
Alright, and you can see that's balling nicely.
16:19
Okay, so I'm going to take that off my heat,
16:22
and I'm going to add my powdered sugar in.
16:27
And if you want to make sure this doesn't lump on you,
16:30
you can always sift your powdered sugar,
16:32
but I'm gonna stick this back on the eye
16:35
until that sugar is dissolved,
16:39
and then I will make my call
16:42
as to whether I want to add more cream
16:46
because this icing,
16:48
once it sits, will get harder.
16:51
I'm going to take this off the heat,
16:54
and you can see the consistency.
16:58
All right, now I'm going to stir in
17:00
about a half a cup of salted peanuts.
17:07
All right, all I need to do now
17:10
is add the vanilla to it.
17:13
And you don't want to add
17:16
vanilla to it while it's bowling,
17:19
because you don't want your flavor to evaporate.
17:24
So now that we've moved it off the heat, it's safe.
17:29
Alright, let's see if our cake is ready.
17:33
It smells ready.
17:37
Now, I'm going to take a spoon
17:40
and I'm going to poke holes in it.
17:41
So I'm going to take that
17:43
and I'm just gonna go around my cake,
17:46
because I want all the icing
17:49
to run all down in there.
17:54
All right.
18:00
So I'm gonna pour this warm icing on this warm cake.
18:07
Look at that.
18:12
I'm just gonna spread it all in there,
18:15
but like I said, this will harden up.
18:18
So why don't we have a piece now?
18:25
So that'll work perfect.
18:29
I love it. I love it. I love it,
18:33
with whipping cream.
18:35
And I love it with nuts.
18:41
Oh my goodness.
18:53
This is the best beans I've ever eaten.
18:56
When we come back, I'm gonna match the perfect bean
19:00
for the perfect meal.
19:05
I so hope y'all are enjoying the show.
19:07
And if you do.
19:09
Be sure to click like, subscribe and
19:12
notification bell so you'll never miss a video.
19:16
And we'll be right back after the break.
19:22
Okay, I want to share with y'all some bean tips.
19:26
They are a wonderful way to get fiber and protein,
19:29
they have absolutely zero fat.
19:32
Right here I have a dried garbanzo bean or chick pea,
19:36
and then I have them in the canned version,
19:38
and these are wonderful
19:39
to top off a salad with,
19:41
and the great northern white beans are so good,
19:44
everybody's familiar with black beans
19:46
and they are really a great product out of the can,
19:50
because it does take a good while to cook a black bean.
19:54
And both these beans are great in soups,
19:57
and these are pinto beans.
19:59
The pinto beans are great for chili.
20:01
Now there's a couple of different ways
20:02
if you're cooking dried beans
20:04
that you can prepare them.
20:05
You can do an overnight soak,
20:08
you can do a quick method
20:10
which is bringing them to a ball,
20:11
cutting them out, letting them sit for an hour.
20:14
I hope these tips help you enjoy your beans
20:17
because they're so good for you.
20:20
right back to where we started.
20:23
I've got my green bean casserole,
20:25
my apple baked bean casserole,
20:28
a wonderful salsa,
20:30
and right here a fabulous peanut butter cake.
20:34
So until next time America,
20:37
I want to send you love and best dishes
20:40
from my garden to yours.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:51
and click the subscribe button as well as the notification
20:55
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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