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- Y'all, I'm sharing my recipe for Fancy Green Beans
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for your Christmas table.
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A lot of people, uh-oh,
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slowing down on the boiling.
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Let's get it kicked back up.
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You know, down south we love our green beans cooked,
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you know, the southern way.
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But these are so pretty and tasty for a more formal table.
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So, I hope that you would try these.
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I've got a pound and a half of green beans,
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and I'm gonna add 'em to the boiling water.
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It had been boiling real good 'til I took the lid off.
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All right, so I'm gonna cook these for four to five minutes,
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you know, until they turn a real pretty bright green.
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- [Theresa] Puttin' on the timer.
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And can you get me a bowl of ice?
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- [Theresa] I'm already ready.
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- Thank you, thank you, Theresa.
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All right, so the green beans are in.
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- [Theresa] That's a big enough bowl.
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- Yeah, for starters, yeah, yeah.
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I'm gonna get this pan goin'.
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And I'm putting in two slices of bacon,
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but I am gonna cut it up a little bit.
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Sometimes it's just easier to cut bacon with the scissors.
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So, that is what I'm gonna do.
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You have to have a super sharp knife
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to cook something as sticky as bacon.
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You know, seeing these scissors reminds me
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of long, long ago when my children are little,
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I just did not have the money to go to a beauty shop.
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And so, my children's father, Jimmy Deen,
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he thought there was nothing that he could not do,
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and he was real handy.
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He was, I don't care what I asked him for,
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he could do it, and he was handy.
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Didn't have a lazy bone in his body.
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So I said, "Jimmy, I cannot afford to go to beauty shop.
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"Would you cut my hair, please?"
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And I mean, there's nothing that he wouldn't,
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that he wouldn't tackle.
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And so, he got the very first piece
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and brought it up and had my hair between his fingers
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and cut the top of his knuckle off with those scissors
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and had to go to the emergency room.
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So, I should have paid for a haircut
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rather than the emergency room, y'all.
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You know we lost him.
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It's been a year, hasn't it, Eddie?
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- [Theresa] Two. - Two years?
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- [Eddie] It'll be two years in December.
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I can't hardly believe it's been two years.
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Oh, I forgot to put my lemon juice in the boiling water
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with the green beans.
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So, the lemon juice will help keep them
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a pretty, pretty bright green color.
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Okay, we actually let those cook about six minutes,
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wouldn't you say, Theresa?
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- [Theresa] We definitely went over the four minute mark.
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- Yes, but look, these are still nice and crisp.
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And I'm gonna get 'em off of that,
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out of that hot water,
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'cause they'll continue to cook if I don't,
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and let me move that out of the way, whoa.
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All right, I'm gonna rinse these with cold water
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and try to cool 'em off a little bit
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so it won't melt all of my ice.
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Oh, these are pretty.
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And that lemon juice kept them,
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kept them pretty and green.
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All right, now we're gon' switch again.
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While our green beans are chilling.
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In fact, if you think they're cold enough,
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we actually need to drain them again.
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You know, maybe pat 'em to get the water off.
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I've got our bacon cooking.
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- [Theresa] I think they're good,
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don't you? - Oh yeah, I think so.
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So, you can cook those as crisp as you want it.
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I'm not real crazy about getting 'em super crisp.
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So, I'm gonna add our bell pepper and our onions.
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And we are gonna cook this
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for just a couple of more minutes
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because we want it to remain crispy as well.
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All right, so these are still kind of nice and crisp,
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so I'm gonna take my carry karaoke,
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that's a cross between teriyaki and karaoke.
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What? - [Eddie] Karaoke.
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- [Theresa] I'm not even following you.
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- All right, so I'm gonna add our butter
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and a little bit of honey.
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And then, where'd my, oh, here they are.
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All right, I'm gonna put these back over the fire
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and bring these back up to heat.
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They're cold as ice, Theresa,
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aren't they? - [Theresa] I know.
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- So, this'll be a fun way to eat your green beans.
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You know, for a change.
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(utensils clattering)
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All right, and I'm gonna add our cashews.
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I just want to stir everything around.
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Look how pretty that is.
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Get everything hot again.
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Isn't that a pretty dish?
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You know what I would love to add, you know,
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I even changed my own recipes.
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I would love some portobello mushrooms sliced in that.
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But I could eat portobello mushrooms every day of my life.
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All right, so now we're gonna pour our teriyaki
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and our honey and our butter over there.
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And that's gonna be the sauce
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for these beautiful green beans.
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- [Theresa] That's pretty.
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Beautiful for your Christmas table, y'all.
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Get some of that teriyaki sauce on this side.
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- [Eddie] Smells really good.
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- Uh huh, doesn't it smell really good?
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- And it's not hard, easy.
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- Oh, it's so easy, so easy.
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and try to get me a little bit of everything, the onions.
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I was just down in Jacksonville
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and a chef gave me a wok
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and I got to pull that yok.
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- [Theresa] Wok, wok talk.
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- I can't talk today.
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I've talked too much.
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I've gotta pull his beautiful cookbook out
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and that wok and go to town.
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- [Theresa] Maybe after the holidays, that's what we can do.
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- That's what I was thinking.
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- [Theresa] We can play with the wok.
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- When we don't have so much on our plate.
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So, I hope y'all love this for your Christmas table.
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Merry Christmas and love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
