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Love & Best Dishes: Hearty Three Bean Salad Recipe - Need something easy, delicious, and healthy? Well, Paula’s hit the jackpot, y'all! Bobby’s here to help cook up a dish that’s guaranteed to please—his Hearty Three Bean Salad!
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Recipe Link: https://www.pauladeen.com/recipe/hearty-three-bean-salad/
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#pauladeen #loveandbestdishes
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0:00
(laughing loudly)
0:02
- Our next guest today needs no introduction,
0:04
but we'll introduce him anyway.
0:06
(laughing)
0:08
His name's Bobby Deen,
0:09
he has couple of great books. - You are so funny.
0:11
- This is the second of those great books.
0:15
This is from the New York Times,
0:17
number one best-selling author
0:19
of "From Mama's Table to Mine," Bobby Deen.
0:21
- And I have to say y'all,
0:25
none of Jamie's cookbooks that he did alone
0:29
was in the top 10.
0:30
- My--
0:31
- And Bobby rubs it in Jamie's face. (laughs).
0:34
- Totally playing.
0:36
My luck was so good, my timing was great,
0:38
my niche was great,
0:40
it just so happened that as I was writing my books
0:42
and doing my show,
0:44
that people were kind of, it was trendy,
0:48
and people were enjoying being how fast is your stuff.
0:53
But for me it's not a trend,
0:54
it's the way that I live and eat every day.
0:55
- Yeah. - So these are recipes
0:57
that I like to do,
0:58
and it's kind of the way that we cook it at my house anyway.
1:01
- So let me interrupt Bobby. - Yeah make it clearer for me.
1:03
- Okay, I wanna interrupt Bobby and--
1:06
- Do you?
1:07
- Just acknowledge that y'all are sending in requests,
1:11
they want things that are quick, easy, delicious,
1:17
like under five ingredients.
1:21
So, I mean,
1:25
the last show that you and I did together,
1:28
I think it was just five ingredients
1:29
in some of those wonderful entrees.
1:33
- We talk about this all the time,
1:34
good food doesn't have to be complicated,
1:35
and it doesn't have to take long time to make--
1:38
- Okay, I'll explain 'cause I wanna say something else.
1:41
(laughs)
1:45
So what I wanna tell them Bobby,
1:48
is that with the holidays, I have...
1:54
And plus moving into Bobby's house,
1:58
that I'm thinking about selling.
2:00
(laughs)
2:05
I have gotten so behind on mail y'all,
2:09
and I have received some of the sweetest
2:12
heart touching cards and letters,
2:15
and I can't stand it when I don't acknowledge
2:21
what y'all have sent me.
2:23
So, I'd like to take this time
2:25
to thank all of you friends out there
2:27
that have sent me recipes,
2:29
I love getting y'all's recipes and stories behind it.
2:33
So anyway, thank y'all and forgive me for
2:36
not knowing where nothing is in this house,
2:39
we're living out of boxes.
2:41
All right, hit it Bobby. (chuckles)
2:43
So thank y'all.
2:45
- Thank you so much. (laughs)
2:47
for the interruption.
2:48
(laughs)
2:50
And now moving on,
2:51
let's do the recipe. - Okay.
2:52
- All right, so this is from "Bobby Deen's Everyday Eats",
2:56
and the common theme here,
2:58
is that everything's under 350 calories
3:00
and they're 30 minutes or less.
3:01
- Yes. - And they're all
3:02
really simple recipes,
3:03
not necessarily-- - Yeah, it's hard to believe
3:05
that every one of them is under 350 calories.
3:08
- I worked hard to put these books out.
3:11
This is not necessarily five ingredients or less,
3:14
but it's pretty simple, if you look here you see--
3:16
- Where you have this stuff in your pantry or your fridge.
3:19
So we're gonna start with a red wine vinegar, right?
3:24
A Sherry vinegar.
3:27
So in your book you said,
3:30
that's gonna give you a double punch.
3:37
- [Bobby] Shallots, thinly sliced.
3:39
- [Paula] (indistinct) is shallots,
3:41
I was thinking it was garlic.
3:43
- [Bobby] I'm sorry, garlic and shallots,
3:44
this is the shallot, that's the garlic.
3:45
- Okay. - Sorry.
3:46
- [Paula] That looks like a purple onion to me.
3:48
- [Bobby] Well it's not, it's a shallot.
3:49
- [Paula] Okay. (laughs)
3:52
I was gonna say that garlic show do look like no--
3:55
- [Bobby] It's a little bit out of order,
3:57
but that is totally okay with me.
3:58
- [Paula] Does it matter?
3:59
- [Bobby] Well, you should have whisked in the oil
4:01
after we combined everything together with the solvent.
4:03
- Yeah. - Whisk that oil and lastly.
4:05
- [Paula] Yeah.
4:06
- [Bobby] So it's Sherry vinegar, is red wine vinegar,
4:08
there's a little bit of vegetable oil there
4:11
that you were whisking. - Yeah.
4:13
- [Bobby] After you had combined the shallots and the garlic
4:15
and all that stuff.
4:16
- [Paula] I was gonna kind of mash that garlic
4:23
with the whisk, and that smells so good.
4:25
- So good. - All right.
4:26
- [Bobby] Little bit of salt.
4:28
- [Paula] Tell me how much you recommend
4:30
in the recipe please?
4:33
- [Bobby] I don't even give them out, it's just a pinch,
4:34
just pinch of salt, this is all to flavor.
4:37
There you go, that's fine, it's good.
4:39
- [Paula] Black pepper?
4:40
- [Bobby] At the end, but you can do it right now.
4:43
You're calling, you do what you want.
4:44
(chuckles)
4:45
- [Paula] Well, that's the great thing
4:46
about being in your kitchen, you can do any way you want to.
4:49
- You can do whatever you like.
4:50
You're gonna like this recipe because it's so simple,
4:53
and like mom said,
4:54
these are things that you probably already have in your...
4:56
Nope, last.
4:56
That you probably already have in your cabinet anyway.
4:59
No, last.
5:00
And so, if you don't already have these,
5:03
it's easy to go out and buy yourself some new glass dishes
5:06
after you break them all.
5:07
(laughing)
5:08
So cannellini beans, all right?
5:11
Garbanzo beans and red kidney beans.
5:14
- [Paula] These are so good fried y'all.
5:16
Have you ever had a fried one? - Of course.
5:18
- [Paula] Drop them down in the fryer.
5:22
- [Bobby] Everything is good fried.
5:23
- [Paula] Well, it's just surprising how they kinda pop.
5:27
- [Bobby] So, I'm gonna use a rubber spatula,
5:29
and just kinda fold these together,
5:30
because I don't wanna mash up my beans.
5:34
I don't wanna break them up.
5:36
I'll tell you this while we're making this,
5:38
this is making me think of,
5:40
my wife and I went to a beautiful..
5:44
- [Paula] Let me just taste that dressing please, for salt.
5:47
- Well, you did it wrong, so if it's not good,
5:49
it's because you didn't whisk any (indistinct).
5:51
(laughs)
5:52
My wife, Claudia and I went to a beautiful
5:55
yoga retreat up in North Georgia a few years back,
5:58
and the chef that was there,
6:00
made the most amazing vegan chili,
6:03
and I know that doesn't sound great to you,
6:06
but a lot of the ingredients...
6:08
Well, all three of the beans that we have here
6:10
are ingredients in that chili.
6:11
- I need to wash my hands, just one second Bobby.
6:14
- So, so good.
6:16
But beans are loaded with fiber.
6:21
- You need to show me washing my hands.
6:22
- There you are, wash them, be careful that water is hot.
6:25
- Oh, this is the hottest water.
6:28
- You can weaponize that water, it is so hot.
6:30
- Yeah it is.
6:31
- If you ever have a burglar come in, don't go for a knife,
6:34
just get a cup of that water and throw it
6:36
and they'll leave. - Where can I help?
6:38
- All right, so, loaded with fiber and protein,
6:42
it's great thing about beans.
6:44
And just a really simple recipe,
6:45
just like that, we're done.
6:47
So, you put maybe a little pepper on that mom,
6:54
and I think that we'll call it done.
6:55
- [Paula] Okay.
6:57
And you just fold--
6:59
- [Bobby] Little parsley and a little cilantro.
7:00
What do you think?
7:01
You could either sprinkle that on top,
7:04
or you could fold it into the recipe.
7:05
- [Paula] I noticed that you had a bowl of--
7:08
- Greens. - Mixed greens.
7:09
It looks like a baby spinach, and--
7:13
- Kale maybe. - Maybe some kale.
7:15
Yeah, yeah.
7:17
- [Bobby] Yeah.
7:18
It's just a blend of baby greens.
7:21
- [Paula] Are we gonna put this at the bottom of our bowl?
7:24
- [Bobby] It's a bean salad that served over the greens.
7:27
- [Paula] Okay, oh, that sounds delicious.
7:28
- [Bobby] We can bring this right in the bowl,
7:30
and look how cute this is,
7:31
that's not a word I use every day.
7:33
- [Paula] I don't know if I've ever heard you use that word.
7:36
- [ Bobby] Very sparingly, very sparingly when I say cute.
7:40
But this would be a--
7:41
- [Paula] Are you gonna put this in yet?
7:42
- [Bobby] Well, I was gonna sprinkle them on right on top,
7:44
but I guess you could just fold in here.
7:45
- [Paula] Okay.
7:46
- [Bobby] How about a little bit of both?
7:47
I'll put in a little bit and fold it in.
7:50
- Okay.
7:50
- [Bobby] And then we'll sprinkle the top as a garnish too.
7:53
- [Paula] This will be wonderful
7:55
to add some shrimp to it, wouldn't it?
7:58
- [Bobby] It would, my gosh!
7:59
- [Man] What did you just put in?
8:01
- [Bobby] So a little bit of parsley,
8:02
and a little bit of cilantro.
8:06
- [Paula] Okay.
8:09
- [Bobby] Just adding that little green,
8:11
just really gives it some pop.
8:13
It's really pretty dish too.
8:15
And that's a bonus,
8:15
I like it when dishes are not only delicious and simple,
8:22
but if they're pretty, then that's just a--
8:24
- [Paula] Which one is the cilantro?
8:25
I can't tell, I think I just put cilantro,
8:28
and this is the parsley.
8:31
- [Bobby] Give it a sniff.
8:33
This wooden spoon is just beating the beans to crap.
8:36
(both laughs)
8:38
- [Paula] Yeah, I try give you one with a thinner...
8:41
This is got a thin.
8:45
I like the ones with thin.
8:46
- So take a gander at that,
8:48
and tell me that that's not pretty.
8:50
And we put that together in about five minutes.
8:53
And so, for your next get-together, or gathering,
8:57
or whatever's going on for you,
8:59
if you wanna really impress your friends
9:01
with a simple but easy,
9:03
excuse me, a simple and easy and affordable.
9:07
I'd say that's one thing that I like too,
9:08
my recipes are not only 350 calories or less
9:11
and only a few ingredients.
9:12
- That's loaded with protein.
9:14
- They're pretty,
9:15
there's gonna be a very good health aspect too,
9:18
for you and they're affordable too.
9:20
So this is not gonna break the bank definitely,
9:23
and your guests will be impressed,
9:25
'cause it's just a nice--
9:26
- And this is a great base for
9:28
anything that you'd like to add to it,
9:29
I think some Parmesan cheese,
9:30
fresh Parmesan cheese would be delicious in there,
9:34
steamed shrimp.
9:36
- All the above. - Chicken.
9:38
- You can add a little corn to this if you wanted to.
9:41
- I love corns. - You do some roasted corn
9:43
maybe along the skillet,
9:45
and then mixing them with your beans with salad,
9:48
that would be excellent too.
9:49
So great thing about cooking, and about food,
9:51
and that my mom taught me early on
9:52
was you always make the recipe
9:53
the way it's intended the first time,
9:55
and then after that, make it your own.
9:57
So you always have my permission
9:59
to take what we're doing,
10:00
and do whatever you'd like to do it.
10:02
So, enjoy this recipe, share it with your friends,
10:05
and I'm gonna find myself a fork,
10:08
see you next time.
10:09
What do you think? - Lovely best dishes y'all.
10:12
This is delicious son.
10:13
- Bye bye. - Delicious.
10:14
- I like it.
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