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Love & Best Dishes: Shirley’s Divine Green Beans Recipe | Fresh Green Beans on the Stove
Mar 24, 2024
Shirley’s Divine Green Beans Recipe | Fresh Green Beans on the Stove - For an easy and delicious fresh green beans recipe, try Shirley's sautéed green beans with olive oil. The flavored olive oils are the key!
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Shirley’s Divine Green Beans Recipe: https://www.pauladeen.com/recipe/shirleys-divine-green-beans/
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0:00
- Y'all, on the last video that I shot, I was with Greg,
0:06
and I talked about Shirley, his wife,
0:10
was gonna come in and show us
0:14
really how to incorporate our olive oils
0:17
into like everyday cooking
0:20
and I told Greg, I said, people are probably wondering,
0:25
"Paula, why, why are you putting olive oil in your store?
0:27
You act like you don't know too much about it."
0:30
And you're correct, I didn't
0:33
but we had a meeting and I sampled 'em
0:37
and I was shocked because I thought they were delicious
0:40
and there's a lot of people out there that like olive oils,
0:43
that love olive oils that maybe don't wanna choose butter
0:48
or some of those oils that are really not good for us.
0:54
So anyway, now it's Shirley's turn up at the plate.
1:02
- Let's have some fun. - Little Dolly Parton here
1:04
from Tennessee.
1:10
- But I have your apron on.
1:11
- Yes, you do have my apron on
1:13
and there's not a Dolly Parton-
1:15
- Figure, is it?
1:16
- No.
1:21
No.
1:24
- Well, Paula, I get that comment all the time in the store.
1:27
- Do you? - And I do the same thing.
1:29
- Well, let me tell you something.
1:30
- There's no figure.
1:34
- Well, you know they have aprons where you,
1:38
a woman in a bikini,
1:40
with these little-bitty waist and great big bazooms.
1:44
You can get you an apron like that.
1:45
- That's what I'll do.
1:47
Start wearing it in my store.
1:48
- Well, I just have to tell you I've had the pleasure
1:51
of meeting Dolly and being with her
1:54
and she's one of the sweetest women you'll ever meet.
1:58
- Well, that is on my bucket list is to meet Ms. Dolly.
2:00
- Well, I hope one day you get to
2:02
because to me, she's the real deal.
2:07
- She seems it, she has a good heart.
2:08
- Yes, I think she's got a real good heart
2:10
and she loves her state of Tennessee.
2:14
- And we love her.
2:14
- Yes.
2:16
So anyway, y'all, I want to introduce, no, it's not Dolly.
2:19
It's Shirley, Greg's wife,
2:23
and they started Divine Olive Oils
2:29
or Olive Oils Divine.
2:31
See, I get that mixed up.
2:33
- That's okay.
2:34
- I get it mixed up.
2:36
Well, Shirley is gonna fix for us
2:38
Shirley's divine green beans
2:41
and Greg cooked the most wonderful steak.
2:45
It was so good, y'all.
2:47
And we were gonna have these green beans with the steak
2:51
but guess what?
2:53
- You devoured the steak.
2:54
- We sampled it until it was about gone.
2:57
- Yes.
2:58
- So you're gonna start with a 12-ounce.
3:02
- Bag of fresh green beans. - Fresh green beans.
3:03
- And you can see they're right here.
3:05
- [Paula] Yes, they look good, good, good, good.
3:08
- Now, things I like to do when I start cooking
3:10
with my olive oil, I like to start it out in a cold pan.
3:13
- Oh, okay.
3:14
- And when you do that, it actually will warm up.
3:17
You'll put it in a cold pan
3:18
and let the oil actually heat up a little bit.
3:20
- Okay.
3:21
- And when you cook with olive oil,
3:24
the recipe calls for two teaspoons of bacon.
3:31
- Bacon olive oil, okay, yay. - Now, let me tell you-
3:35
- Two tablespoons of Olive Oil Divine bacon-flavored
3:38
extra virgin olive oil.
3:39
- Now, this actually has no bacon in it.
3:41
- Now, that's a teaspoon, baby.
3:43
Do you want the tablespoon?
3:44
- Yeah, we'll just put four in here.
3:45
- Okay, well, three.
3:47
Listen, you need six.
3:49
Three teaspoons equal a tablespoon.
3:53
- I'm glad I have you by my side.
3:56
- [Paula] Well, I'm gonna find the tablespoon.
3:59
- I've got it right here, Paula.
4:02
- [Paula] Oh, you've got the tablespoon?
4:03
- I just grabbed the wrong one.
4:04
- [Paula] Oh, I thought it was just missing from the.
4:09
- And I'm just gonna take the pan
4:11
and I'm gonna just kinda move it around
4:13
a little bit and coat the pan.
4:16
Now, Ms. Paula, I'm gonna let you operate the stove.
4:18
- Okay. - Medium heat.
4:19
- Are you gonna, are you gonna put your other olive oils
4:22
in there? - Not yet.
4:23
- Okay, we're just gonna heat up.
4:26
- I wanna heat this up. - On medium high?
4:28
- Medium heat, yeah. - Okay.
4:30
- And I'm just gonna let that warm up just a few minutes.
4:32
- Yeah, yeah.
4:34
- Because one thing I learned from a chef
4:36
is if you bring your olive oil up to a medium heat,
4:39
nothing sticks in the pan.
4:42
- How about that, y'all?
4:43
So Shirley was saying,
4:45
"well, Paula, I've got a butter chart in your gift"
4:51
so I could have slid in and pulled this out.
4:54
This is incredible information because I wouldn't know
4:59
how to substitute olive oil for butter.
5:03
So Greg made this up just for-
5:07
- For you.
5:08
- Oh, that's so sweet.
5:10
But listen, Greg, you need to make these and sell them
5:16
because it just, it's got information on the back.
5:18
"Did you know our butter is vegan and dairy free?
5:24
It is derived from" and this is a butter olive oil.
5:29
"It is derived from a buttery tasting enzyme
5:32
of all natural sweet potato
5:35
and our butter, EV olive oil is in baked goods,
5:43
cakes, muffins, cookies, biscuits and brownies"
5:46
and I made it, I used the Blood Orange the other night
5:49
when I'm making cookies and they were delicious.
5:51
You can see they're all gone.
5:52
And it says, "drizzle our butter over popcorn,
5:57
our olive oil butter over popcorn,
5:59
potatoes, pancakes, waffles, cakes, pasta and fish."
6:04
- Yes, I use the butter for everything.
6:06
- I love this.
6:08
You use the butter olive oil for everything.
6:10
But look over here.
6:14
3/4 of a teaspoon equals one teaspoon of,
6:19
3/4 a teaspoon of olive oil equals one teaspoon
6:24
of butter or margarine and it goes on down
6:27
because I was asking Shirley like if I'm making cookies
6:31
or a cake that called for one stick of butter,
6:35
I wouldn't know how to find out
6:39
what the replacement would be
6:42
but this tells me that, well,
6:45
say one stick of butter equals a half a cup.
6:49
A half a cup of butter,
6:51
you would exchange a fourth of a cup plus two tablespoons
6:55
of the butter olive oil.
6:58
This is wonderful information.
7:02
So you are getting your olive oil?
7:04
- Yes, I've got my, I've got it heated.
7:07
- Uh huh.
7:08
- So now, while it's still heated, I'm gonna grab the green,
7:11
I'm gonna take the green beans.
7:12
- [Paula] Okay.
7:13
- [Shirley] And I'm just gonna put 'em right in the pan.
7:15
- [Paula] Okay.
7:16
Ooh, sizzle, sizzle.
7:18
- [Shirley] And I'm gonna coat the green beans
7:20
real good with the olive oil.
7:21
- [Paula] Uh huh, uh huh.
7:23
- [Shirley] Now, turn it down just a little more.
7:25
Yeah, just a little more.
7:27
When I see 'em nice and shiny,
7:29
it means they're really coated real well.
7:30
- That means they're covered, right?
7:33
- Then I'm gonna take Himalayan pink salt.
7:37
- Love Himalayan pink salt, y'all.
7:39
- And I'm gonna go two teaspoons.
7:42
- Okay.
7:43
- And I'm just gonna shake it right in there about.
7:45
- Yeah.
7:46
It's going to stick to that measuring spoon
7:53
'cause it got wet with olive oil.
7:56
I don't know who did that.
7:57
- I don't know either, Paula.
8:01
Then I'm gonna coat that again.
8:02
- Uh huh.
8:04
- And as those thicken a little more, I'm gonna take,
8:08
I like the roasted garlic pepper.
8:10
It's one of the things we carry in our store.
8:12
It's great on potatoes.
8:14
- Oh, yes. - Pasta.
8:16
And then I'm gonna add two teaspoons there.
8:20
- Okay.
8:21
- I like a little extra pepper on mine.
8:23
Some people don't because it can get a little spicy.
8:25
- Uh huh, so does Michael.
8:27
When he eats his food, it's black
8:31
'cause he actually frosts all his food with pepper.
8:34
- Oh wow.
8:35
And then I'm gonna stir this just a little bit more.
8:40
Just something real simple and quick.
8:42
And I'm gonna cover these
8:43
and just let these simmer a little bit.
8:45
And I'm just gonna stir these
8:46
until they get a little light green.
8:49
Let 'em cook a little bit.
8:54
Some people like these a little crunchy and I do
8:57
when I cook 'em this way,
8:58
I was raised the old fashioned way with some fat backed-
9:00
- I cooked a pot last night.
9:03
- And they're really good. - Oh, they're so good.
9:06
It's so good. - And I love green beans.
9:07
That's probably one of my favorite vegetables.
9:09
- Mine too.
9:10
How many olive oils do y'all have?
9:12
I know that we're gonna have five
9:16
under the Paula Deen label.
9:18
- We have about 35 olive oils and 35 vinegars in our store
9:22
but we also sell the hot sauces, spaghetti and seasonings.
9:26
We have a lot going on in our store.
9:28
- I bet and where is your store located?
9:31
- We are in Johnson City, Tennessee at the Peerless Centre.
9:35
We've been there now for about nine years.
9:38
- Wow. - Yeah.
9:39
- It took us nine years to get together.
9:41
Why did it take so long?
9:43
- There's a reason.
9:44
- Yeah, time is.
9:46
- Time is of the essence. - Yes, it is.
9:48
And timing is everything.
9:52
- Yes, it is.
9:53
- Being in the right place at the right time.
9:56
All right, so your recipe calls for a tablespoon
9:59
of roasted garlic, two teaspoons of Himalayan salt,
10:07
two tablespoons of the bacon olive oil
10:11
and two tablespoons of the aged white balsamic vinegar
10:16
to finish off your green beans.
10:19
- Now we're gonna add the two tablespoons
10:21
of the bourbon balsamic.
10:22
- Okay.
10:25
And that's this one? - [Shirley] Mhm.
10:27
- [Paula] The one that I like so much with Greg's steak.
10:32
- [Eddie] Wow, that smells great.
10:34
Already I can smell it. - [Paula] Yeah.
10:36
- [Shirley] And I use this also on asparagus.
10:39
I love asparagus, I love to cook it
10:42
and it just has a nice finish to it.
10:44
- Yeah. Your recipe says after you put your olive oils on it
10:49
to let it cook until the tenderness that you desire.
10:53
- Right. - So the green beans,
10:57
do you like yours still kinda crispy or?
11:01
- It varies, Greg likes 'em crispy, I like mine soft.
11:03
I grew up where everything was well done cooked.
11:06
- Uh huh, Southern green bean.
11:09
- [Shirley] I think they're done.
11:11
- [Paula] They look done.
11:15
- And it's gonna determine
11:16
how soft you like your green beans, how dense you like 'em.
11:20
Like I said, Greg likes 'em
11:21
a little bit more crunchier than I do
11:23
but I'll eat 'em either way.
11:24
- Yeah, yeah.
11:26
Well, those look delicious and they smell,
11:29
are you ready for me to cut your heat off?
11:32
Okay, your heat's off.
11:34
- All right, Ms. Paula.
11:35
- I don't want you to burn yourself.
11:37
You're not quite, I'm not real tall but I'm taller than you
11:41
and I don't want you reaching across there
11:44
and burning yourself.
11:46
Well, I can't wait to taste.
11:48
Where's an easy one to get to?
11:50
- Try it.
11:53
- I use my fingers an awful lot.
11:55
- It's okay, that's okay.
11:57
- These are the best tools, the ones that God gave us.
12:02
They're so much better
12:03
than all those tools you buy in the store.
12:05
- They're easier to use too, aren't they?
12:06
- Yes.
12:10
Delicious. - Oh, they are good.
12:14
- Delicious. - Mhm.
12:18
- This would've been so good
12:19
if we'd had some steak to go with it.
12:21
- I know, you didn't leave me any, Paula.
12:24
- I know.
12:26
- This is truly farm to table.
12:28
- Mhm.
12:30
I can't wait for summer
12:31
when our really good vegetables are at their peak.
12:35
- The squash, the zucchini. - Yes.
12:37
Any time you cook with, just imagine what you can do.
12:42
It does liven your food up and I tell everybody.
12:44
- It does.
12:45
- You're the one that's gonna pick the flavor that you like.
12:47
All I can do is kindly help and guide you to do that
12:50
and I love to do it, it's my passion.
12:53
I didn't realize my passion.
12:55
- Well, I didn't either until late in life
12:59
and when did you realize that it was your passion?
13:02
- Right before I opened the store, Greg,
13:05
Greg is actually the one that wanted
13:07
to open the store in Johnson City.
13:08
I wanted to go to the beach
13:11
and I just, the Lord kept closing that door
13:13
and then the more I worked in our store,
13:16
the more I realized how I was helping people eat healthier
13:20
and having healthy choices and that's become my passion.
13:23
I lost my mom in 2003 to heart failure
13:27
and then I lost my dad in 2004 to his second stroke
13:31
and they were both 69 years old.
13:33
They were young, they were very young
13:36
and well, my family's got all these health issues.
13:41
I've gotta beat the 69.
13:43
So my goal is to live longer and to carry out a mission
13:47
to help people live healthier lives
13:49
because that's what it's all about.
13:50
It's love, it's all about love so.
13:53
- Yes, we definitely show our love through our foods
14:00
that come out of the kitchen.
14:01
I said when I was raising my children,
14:04
I might not could have go out and afford the biggest,
14:07
best toy for 'em but I could feed them every night
14:12
a good meal.
14:13
This is wonderful, Shirley.
14:16
- I came from a large family - You did?
14:18
- I had four brothers and three sisters
14:20
so there was eight of us at home.
14:23
- Oh, that must be wonderful. - Yes, it was.
14:31
- Well, I only had one brother and I lost him in 2019
14:35
so I would love to think I had eight brothers and sisters.
14:42
- Well, I've lost two.
14:43
I've lost my, both, my oldest brother passed away in 96
14:47
and then in 2018, I lost the second oldest one
14:51
and that really,
14:53
it really made me realize how precious they are
14:55
because all our siblings are very precious to us.
14:57
- Yes, absolutely.
15:00
Well, I've enjoyed being with you and Greg so much
15:03
and I'm so proud to have at least five of these
15:09
fine olive oils in the Paula Deen Family Kitchen stores
15:13
and the Lady and Sons here in Savannah.
15:16
Y'all were wonderful and a lot of fun to be with.
15:22
- Well, you're a lot of fun too, we love it.
15:23
- I know it.
15:24
Christians can have fun too. - Yes, we can.
15:26
- 'Cause my God has a sense of humor.
15:28
He would have to, look at me.
15:30
- Well, you know what?
15:31
- He'd have to have a sense of humor, right?
15:34
- He has a sense of humor when we laugh
15:36
but he hurts when we cry.
15:37
- Yes. - He does.
15:38
- Mhm. - We have an awesome God.
15:40
- Yes.
15:42
Well, continued success with us together.
15:46
- Yes.
15:48
- And y'all do try the olive oils
15:51
because they're truly wonderful
15:54
and I'm learning something new every day.
15:56
- We picked these out just by tasting them.
16:00
We have 12 growers in our stores that we deal with
16:03
and we actually bring 'em in in small batches
16:05
and we taste them and if we don't like 'em,
16:07
we won't bring 'em in.
16:08
So everything in our store is hand selected.
16:11
- I've said that all along.
16:14
A recipe is just a starting point
16:16
but please take out the things that you're not crazy about
16:19
and add the things that you are.
16:21
Make it your own and until next time,
16:24
Shirley and I send y'all Love and Best Dishes.
16:30
Hey, y'all, it's Paula Deen.
16:32
Now, if you enjoyed this video, be sure to like it
16:35
and click the subscribe button as well as the notification
16:39
and bail to be alerted when I post a video.
16:43
Love and Best Dishes Y'all.
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