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Love & Best Dishes: Southern Green Beans Recipe | How to Cook Fresh Green Beans
Mar 29, 2025
Southern Green Beans Recipe | How to Cook Fresh Green Beans - Paula's making her Southern style green beans recipe with bacon for the very best stovetop green beans!
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0:00
- Hey, y'all.
0:01
Now, I've had a request that there is somebody out there
0:07
that wants me to show them how I make my green beans.
0:11
And I have to say, I think my green beans are really good.
0:16
In fact, I'm tryin' to teach Michelle,
0:21
Michael's daughter, my stepdaughter.
0:23
She said, "Your beans are the best,
0:25
and I can't quite do it like you."
0:29
So here we go,
0:30
this is gonna be a kind of a Frick and Frack recipe.
0:36
- [Theresa] We'll send her this video.
0:38
- But this is the way I do it, y'all.
0:41
Alright, now this is hog jowl.
0:46
Hog jowl is not a problem to find at the first of the year
0:51
because everybody's looking for hog jowl,
0:54
black eyed peas, collard greens, or turnip greens.
0:57
So I buy a big supply of the sliced,
1:01
and then I break it down and put it in the freezer,
1:04
so I'll have enough for like, that pot of green beans.
1:10
So I'm just gonna let those brown.
1:13
And I have a whole onion here,
1:18
and I'm just gonna kinda rough cut that.
1:25
I've got garlic powder, onion powder, house seasoning.
1:32
And at the end, I'm going to add some butter.
1:37
I think I'm gonna go ahead and add my onions,
1:42
and let them start addin' some flavor to the pot.
1:51
Now, you can use fresh garlic if you want to.
1:58
I'm just as happy, though, for my green beans
2:00
to use garlic powder.
2:06
And now I'm gonna add some onion powder,
2:10
just to make sure those onions cook up
2:18
and pull the real strong flavor out of the real onion.
2:23
(food sizzling) (pot scraping)
2:25
Alright.
2:28
So now, I'm gonna add my green beans,
2:33
and I'm gonna stir them around
2:39
in what little fat I have from the hog jowl,
2:45
just try to get a little fat on 'em.
2:50
And then I'm gonna add some water.
2:57
And most of the time, when I cook green beans,
3:04
the last few minutes, I will put on some little...
3:08
What do you call those little tiny potatoes,
3:10
what are they called?
3:13
- [Eddie] Mini potatoes?
3:15
- What? - Or are they-
3:16
- Yeah, they're like the miniature,
3:17
but they call 'em somethin',
3:20
but I can't remember what it is.
3:22
Alright, now you see how our green beans are kinda shiny?
3:27
So they have some of that hog jowl fat on them.
3:35
So now I'm gonna add some water.
3:40
And my grandmother taught me a long time ago
3:42
to not drown your green beans.
3:46
In fact, she taught me to...
3:48
(water sizzling)
3:50
Yeah.
3:52
She taught me to almost cook, towards the end,
3:57
all the liquid out of it, and almost...
4:03
How would you describe my green beans, Eddie,
4:08
when I cook 'em down where there's not much-
4:10
- [Eddie] Well,
4:11
they almost taste like you've been slowly sauteing them,
4:14
you wouldn't know that you have water in 'em.
4:16
- Yeah, see, I'd have them drowned by now.
4:19
- No, I will probably have to add some more water, y'all,
4:23
but I'm gonna watch it.
4:24
But right now, I'm going to just put a lid on that.
4:31
But before I do that, I'm gonna add my house seasoning.
4:40
And I will check 'em later.
4:44
And normally I add a little wet base to 'em,
4:53
like chicken base, so I'll go ahead and do that now.
4:56
These wet bases add so much flavor, y'all,
5:01
but you'll wanna be careful
5:04
because unless you buy the low-sodium,
5:07
ya have to be careful with your salt
5:10
because this does contain-
5:12
- Lots.
5:13
- Lots of salt.
5:14
- So when you say check them later,
5:15
how long do you let them...
5:18
The first round? - I mean,
5:20
you're probably lookin' at 45 minutes all total.
5:23
Now, I put like almost a heapin' teaspoon of chicken base.
5:31
- It looks so good.
5:32
- Doesn't it look good?
5:34
- [Eddie] It smells so good. (laughing)
5:35
- It smells really good.
5:37
- You know, it's really simple.
5:40
- And it's 45 minutes in total?
5:42
- Yeah, maybe.
5:43
- Oh, I would've thought it would... (laughing)
5:46
- What would you think?
5:47
- I don't know,
5:47
I thought you were gonna tell me three hours.
5:49
- Oh no, no, no.
5:50
(laughing) No.
5:52
Like collard greens and turnip greens,
5:54
you can cook those as long as you want to.
5:56
There's no such thing
5:57
as overcookin' a collard or a turnip
6:00
in my world of thinkin'.
6:02
But, okay, I'm gonna put the lid on that
6:06
and let 'em do their magic. - It smells good.
6:10
- And if it looks like I've got too much water, y'all,
6:13
I will crack that pot like that
6:17
and the liquid will evaporate pretty fast
6:22
if you crack that lid.
6:23
(clearing throat) Excuse me.
6:25
But right now, I want all that liquid in there.
6:30
Okay, everybody,
6:32
this is about 15 minutes in to our green beans cookin',
6:37
and it does look like a lot, a lot of water,
6:40
so I'm gonna crack my lid at this time
6:43
and try to evaporate some of that.
6:49
Back to our green beans.
6:53
And they are comin' along nicely.
6:59
They're not done yet, but...
7:01
(Paula panting)
7:05
(spoon clinking)
7:11
They're still a little warm. (laughing)
7:15
(lid clanging)
7:16
And I'll adjust the seasoning towards the end.
7:20
Like I said, I will be addin' some butter on top.
7:25
And I'm gonna get my potatoes ready
7:28
'cause we gonna put some potatoes on there.
7:30
- [Theresa] Yum-yum.
7:31
- Now, I'm just preppin' some potatoes.
7:34
I don't have any of the little, little potatoes.
7:39
Now, these green beans are almost around half-done to me.
7:44
So in order for me to cook 'em in the pot
7:49
with the green beans,
7:51
I'm gonna wanna cut them a little smaller like this,
7:57
like that size, and throw them in there.
8:01
And they should both done at the same time.
8:07
(knife chopping)
8:11
The green beans and the potatoes.
8:14
Alright, so I'm gonna stir those up
8:17
and let those potatoes get down in there.
8:23
And I'm tryin' to decide
8:24
if I need to go ahead and add that other potato.
8:28
Decisions, decisions.
8:32
You know, when I have green beans,
8:36
I've noticed that they concentrate on the green beans
8:41
more than they concentrate on the potatoes.
8:50
Alright so, this time, I'm gonna put the lid all the way on
8:56
because I don't want our water to evaporate
9:02
before our potatoes can get done.
9:05
Okay, it's time to check our green beans.
9:08
(lid thudding)
9:10
It looks so good.
9:11
There's not much water left in it.
9:14
Now, if our potatoes are done, we are home free, gang.
9:21
Now, I'm gonna use a clarified butter to drizzle over it,
9:35
because to me, vegetables call for just a little butter.
9:45
So I'm just gonna...
9:49
That'll bring out so much flavor.
9:56
(spoon clanging)
10:01
(spoon clinking)
10:03
I do love that clarified butter.
10:08
I like it.
10:13
Alright, I'll check the potatoes and see if they're done.
10:26
Yes.
10:28
Mmm.
10:31
Mmm.
10:35
(spoon clinking)
10:41
Oh, that potato's wonderful.
10:44
So I could actually let these dry out a little bit,
10:48
but I certainly don't have to add any more water to 'em.
10:57
And what do you think I started with?
11:01
I don't even know what I measured it with.
11:02
- [Eddie] You used a bowl, a medium size bowl.
11:05
- A medium size bowl?
11:10
A lotta people think a green bean should be hard, (laughing)
11:20
but down South, we just don't eat 'em that way.
11:24
We eat 'em cooked Southern style.
11:31
My grandma wouldn't know how to serve a hard green bean.
11:36
(Paula laughing)
11:37
If you threatened to choke her neck,
11:39
she wouldn't be able to do it. (laughing)
11:43
Mmm.
11:43
Mm-mm-mmm.
11:46
Delicious.
11:48
So, I'm gonna top it with a little of my kosher salt.
11:59
And I'm gonna let it just sit there for a few minutes
12:04
with the lid off,
12:08
and just let a little bit more of that water evaporate.
12:13
And then, we'll try 'em.
12:15
This is so simple, so simple.
12:19
Don't be scared.
12:20
If you're used to eatin' green beans hard,
12:24
this is too easy
12:25
for you to miss out on some Southern green beans. (laughing)
12:32
Hey, y'all, it's Paula Deen.
12:34
Now, if you enjoyed this video, be sure to like it
12:37
and click the subscribe button as well as the notification
12:41
and bell to be alerted when I post a video.
12:45
Love and Best Dishes Y'all.
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