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Southern Green Beans Recipe | How To Cook Green Beans - Paula's making green beans with bacon and onions for the ultimate in Southern side dishes.
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0:01
- Hey, y'all, (laughs)
0:03
I'm going to kill two birds with one stone today,
0:05
I hope, that's my goal is to kill two birds with one stone.
0:11
My niece Kari is home.
0:13
She and her husband and son moved to Alabama,
0:17
Birmingham, Alabama.
0:19
So she has come home for one last visit
0:23
before school starts.
0:25
So when she comes home,
0:26
I always try to have some of her favorites.
0:30
'Cause that child, she does love to eat
0:33
and her meals are very important to her
0:36
and always has been since she was a little girl.
0:40
(indistinct) if you didn't feed her at 12 o'clock,
0:43
her lunch, she was traumatized
0:49
and then she would traumatize you.
0:51
But anyway, Eddie went to Davis Produce here
0:55
out on Highway 80 on the way to the beach.
0:58
And he picked us up some fresh green beans.
1:03
He said he was going to look for pole beans,
1:06
which you know I don't know why, but pole beans
1:09
are so hard to find.
1:11
But when I was a young mother and raising my boys,
1:17
I mean I would go to the store
1:18
and I would just buy fresh pole beans and be done with it.
1:22
But I don't know, I don't know why you can't find them now
1:28
but the green beans are really, really good.
1:31
And you can, I usually snap 'em you know about that big.
1:39
Any way you wanna snap 'em is all right,
1:44
there's no right or wrong.
1:46
Some people even like 'em whole,
1:48
but I don't think of a Southern green bean as whole,
1:52
you know being cooked whole.
1:54
Plus hard, you know I like my green bean soft.
2:00
So that's what I'm gonna share with y'all today.
2:03
And I found some hog jowl at the grocery store.
2:08
Sometimes this is hard to find except the holidays.
2:14
You know, it's gonna be in the grocery stores in
2:19
November and December because people are thinking
2:21
about their New Year's Day meal
2:25
and you always got to serve your black eyed peas
2:28
in hog jowl for New Year's Day for luck.
2:33
So here we go, now after I get these snapped,
2:38
I'm gonna wash 'em real good.
2:41
I just wanna make sure they're clean
2:43
and don't have any pesticides or anything like that on them.
2:52
So hopefully these will be a wonderful pot.
2:55
You can usually depend on Davis Produce
3:00
to have the good stuff.
3:04
So while I'm just standing up here snapping
3:10
I wanna talk to y'all and tell y'all what's going on.
3:13
Well, I just got back from Branson.
3:16
I went to that restaurant in Branson, Missouri
3:19
to do a book signing and just tell the team
3:22
you know, hello, because I kind of
3:27
got where I had to put it off, you know, when COVID started.
3:33
So that was great.
3:36
That was great.
3:37
The only thing about it was Eddie and I was in the airport
3:40
for 48 hours trying to get home and we were so tired.
3:46
Chin up, buttercup, right? (laughs)
3:50
I took so many little naps,
3:53
just sitting there straight up in that chair.
3:56
It was exhausting.
3:58
But so anyway, I wanna tell you, and my next book signing
4:02
and restaurant to visit is Myrtle Beach.
4:05
Paula Deen's Family Kitchen in Myrtle Beach.
4:08
And it's great.
4:10
And I can't wait to go and see them.
4:14
We're so blessed with wonderful, wonderful team members.
4:19
So it's sometime in September, right, Eddie?
4:23
- [Eddie] Yeah it's September 10th, but you know,
4:27
anyone could always just check your webpage.
4:30
- Yeah, yeah. - And.
4:33
- 'Cause it's got my itinerary on it, doesn't it?
4:36
- [Eddie] Yep.
4:38
- So, but let me tell y'all what
4:41
my little family is so excited about.
4:46
I am taking all the grandchildren to Pigeon Forge
4:54
to spend Thanksgiving at our restaurant there.
4:57
And they are so excited.
5:01
Paula Deen Family Kitchen is located on the island
5:07
and it's a wonderful little compound.
5:16
The hotels are there, the Margarita Hotels,
5:21
the bars, our restaurant
5:23
and it's all kind of rides and things for the children.
5:28
You just can let your children run and enjoy.
5:32
And it's got, what is that new ride they've got in there?
5:38
It's just a great place to visit, to take your children.
5:46
And there's right outside of that
5:49
there's that museum of all the gangsters.
5:54
Did you go in that one, Eddie?
5:56
- [Eddie] You know what I didn't go in there
5:57
the last time we were up there.
5:58
- Well, we went and I think the air condition was broken
6:03
and it was so hot, but that sort of stuff
6:06
is so interesting to me.
6:11
You know, where they had the cars that Bonnie and Clyde
6:13
was in and all that stuff.
6:16
So anyway, we are gonna be going up
6:20
and celebrating Thanksgiving there
6:22
and I'll be having a couple of book signings too,
6:25
while I'm there and,
6:32
I'm not turning the Christmas lights on this year
6:35
on the island itself, but I am gonna be taking
6:41
all the grandchildren and all of our children
6:45
down to Paula Deen Lumberjack.
6:52
Is that the correct name? - Yeah it's Paula Deen's.
6:54
- Just Paula Deen's Lumberjack?
6:56
- [Eddie] Lumberjack Feud.
6:57
- Lumberjack Feud, yes.
6:59
And what a fun show is that?
7:04
I just have to tell y'all,
7:07
you think football players
7:09
and baseball players are athletes?
7:13
They can't hold a candle to these lumberjack guys.
7:17
In fact, the World Champion from 2019
7:22
I think is one of the team members.
7:24
I think he's still with them.
7:25
Right, Eddie? - Yeah, yeah
7:26
and we have, I think we have quite a few
7:29
like past World Champion you know, in different categories.
7:34
- Yes, I mean, these guys are truly spectacular.
7:40
I almost faint just watching them.
7:42
- [Eddie] They are the Dawson and the McGraw
7:45
feuding families. - Yeah,
7:46
Dawson and McGraw feuding families
7:48
in case y'all couldn't hear Eddie.
7:50
Eddie's got a soft voice.
7:54
But it's a lot of fun
7:56
and we'll be turning on the Christmas lights.
8:00
And I think they're looking for plaid shirts
8:03
for all the grandchildren to wear.
8:05
- [Eddie] Yes, we just got the email from Monica saying
8:09
(laughs) we need to coordinate outfits
8:11
for the grandchildren.
8:13
- Yes, so y'all please, if you're nearby,
8:18
please come to the tree lighting there
8:21
and they have, or we have at the family feud.
8:30
(laughs)
8:31
- [Eddie] It's a little park on its own.
8:32
- Yeah, it's in a park where
8:37
there are other things around it too.
8:44
What was I gonna say?
8:45
What was I gonna say, y'all?
8:46
I can't remember what I was gonna say.
8:52
- Why can't?
8:53
The zip line rollercoaster. - Oh yeah,
8:55
that's what I was trying to think of.
8:57
It's the only, the last time I was told,
9:01
it's the only one in the world, right, Eddie?
9:06
Didn't they claim it to be the only one in the world?
9:09
- You know, it's been over a year now
9:13
that they've put it up, so.
9:14
There maybe other places. - Surely somebody has copied.
9:17
- [Eddie] Yeah at the time it was the first
9:19
zip line rollercoaster. - At the time it was,
9:20
it was the first one.
9:23
And what is it called?
9:27
It's like a combination of zip lining and.
9:36
- [Eddie] Well, I mean, you're suspended.
9:38
You are harnessed in and
9:42
it's a little bit of manual labor.
9:44
I think you've gotta be able to pull yourself through
9:48
but you do have some coasting.
9:50
- The kids will have a ball doing that.
9:54
And so hopefully we'll have them all
9:56
in their little plaid shirts
9:58
and they can practice their ax, well, I don't know.
10:03
That might be a little dangerous, ax throwing for 'em.
10:08
So like I said, if you're around,
10:10
what day is that gonna be, Eddie?
10:11
Do you know?
10:13
- [Eddie] Well, let's see, the 26th is the Saturday,
10:17
that's the actual date of the. - Okay.
10:19
And what day is Thanksgiving?
10:22
Y'all this will be the first Thanksgiving
10:24
that I have not cooked in 1000 years.
10:29
I am going to sit down at that Paula Deen
10:31
Family Kitchen table
10:34
and it's gonna be just like I cooked it myself.
10:39
It's gonna be so good.
10:41
Y'all my phone just rang and it was Kari.
10:46
They went to a water park in Jekyll Island with
10:50
Jamie and Brooke and their children and Kari and Sullivan.
10:53
And she called me, she said, we're on our way home.
10:56
What are you fixing for supper?
10:59
(laughs)
11:00
She hadn't even hardly left that park before she,
11:04
before she's thinking about the next meal.
11:07
She is a bird, I'm telling you.
11:09
All right so I finally got our green beans snapped.
11:12
Now I'm gonna just wash 'em real good.
11:15
(water rushes)
11:21
The color's pretty, pretty green.
11:24
(water rushes)
11:27
And while these are soaking, I'm gonna,
11:37
gotta make sure I didn't put any bad pieces in here.
11:41
(water rushes)
11:46
Okay now I'll drain those in the colander.
11:50
After they set and soaked for a few minutes.
11:54
All right so we're turning back to our seasoning
11:59
and this is truly a Southern way to cook your green beans.
12:06
This is the way my grandmother taught me.
12:09
So that's the way I'm gonna do this.
12:11
And I actually found some hog jowl that's already sliced.
12:17
So that's real convenient because usually I have to slice it
12:22
and then I'll put individual batches up
12:27
for my next pot of peas or green beans or whatever.
12:31
So I'm going to get my pot hot.
12:37
And sometimes I love and adore this pot.
12:42
I found it at a yard sale and I just love it,
12:47
but sometimes it will stick on me.
12:48
So I'm just gonna spray that so that the hog jowl won't.
13:01
Look at that, now that one's still got the skin on it,
13:03
let's see.
13:09
I mean, that still had the rind on it.
13:11
Let's see if it all does.
13:14
Yes, it's got the rind on it.
13:15
Oh my gosh I love it with rind on it.
13:17
It'll get so crispy.
13:21
So you can just pour this in water and boil it.
13:26
But I like to brown off and render the fat
13:34
from my hog jowl.
13:38
Now I don't think grandma did this.
13:40
I don't think she put onion in hers
13:43
but I like the onion flavor cooking in it.
13:52
So after I put green beans in there,
13:56
then I'll throw the onion in on top of it
14:01
and it'll get real soft, the onion will be real soft
14:05
so it's not like if the children get a piece,
14:10
oh, I don't eat onions.
14:12
It'll be so soft they won't even realize that it's an onion.
14:21
Okay so that is a big onion
14:25
so I think that might be big enough for the pot.
14:35
Now, you know, to me, there's really not a recipe,
14:43
for a dish like this
14:47
because you know it depends.
14:49
I don't know how many you're cooking for.
14:51
I don't know if you're doing a pound
14:52
or I don't know if you're doing five pounds or not.
14:59
So here we go, I'll just show you the way I do it.
15:04
So, like I said, we're gonna render that fat out of there
15:08
and then I'll take the green beans after they're drained
15:13
and I will stir 'em around in that fat
15:16
and make sure they're all kind of coated with that fat.
15:21
And they'll get a good, good start going on them.
15:27
So while our hog jowl is browning a little bit,
15:36
we'll take our green beans.
15:39
- [Eddie] Now, what if you can't find hog jowl,
15:41
what's the next best?
15:42
- Well, if you can't find hog jowl,
15:44
that's a good question, Eddie
15:45
because sometimes I can't find it
15:48
except around the holidays.
15:51
But you can use ham hock,
15:54
you could use ham, if you got a ham bone leftover
15:57
from a ham that you've cooked, you could use bacon,
16:04
you can use like turkey wings.
16:06
Some people wanna stay away from pork,
16:09
so they'll go to the smoked Turkey wings
16:12
and those are real good too.
16:14
But I just love the pork, the way it seasons.
16:23
You see even though I sprayed this pot, it's sticking.
16:29
It must be the salt from the hog jowl that makes it
16:36
wanna stick, would be my thought.
16:45
Okay, what am I cooking that on?
16:48
I'm cooking that on about right.
16:50
So can you see inside the pot, Eddie?
16:53
(pot sizzles)
17:00
So depending on how many beans you're cooking,
17:03
would depend on how much seasoning meat you would use.
17:10
But you know green beans are like collared greens
17:16
and turnips and mustard greens,
17:19
you've got to have the fat
17:21
in order for them to be really, really good.
17:24
So if I feel like this doesn't render enough
17:28
flavoring out of it, I'll put a scoop of my bacon grease
17:32
that I keep in the refrigerator from when I've cooked bacon.
17:36
And that season's them real good.
17:39
And of course at the very end,
17:40
I'm gonna put a couple of dollops of butter in there
17:47
and they gonna be so good. (laughs)
17:52
All right, I think that fat is pretty good
18:04
rendered.
18:06
So now I'm gonna add my green beans
18:11
straight in there, hear 'em sizzling?
18:13
(pan sizzles)
18:15
Love that sound, love that sound, y'all.
18:22
I'm gonna take my spoon
18:29
and stir 'em around.
18:31
Like I said, I'd like to get 'em all coated
18:37
with that wonderful
18:43
hog jowl fat, I don't know what else to call it.
18:46
(laughs)
18:48
It's fat.
18:50
All right, so here I go with my seasonings.
18:55
My salt,
18:58
my pepper,
19:04
my onion powder.
19:06
And to me, this is the onion powder
19:10
and the garlic powder, really helps season them up good.
19:16
This is the garlic powder.
19:21
And I'm going to use
19:29
my wet chicken base.
19:32
I'll put a scoop of that in there,
19:37
and now we've got to add our water.
19:55
But before I add the water,
19:58
I'm gonna stir 'em a
20:00
time or two, and get that seasoning all over 'em.
20:10
And now in with our onion.
20:14
I'm just gonna throw those on top and let them cook.
20:17
So you don't wanna drown your green beans.
20:23
That was very important to my grandmother.
20:27
When she got through cooking her fresh beans
20:31
they were almost just searing in that fat.
20:34
You know, she did not believe in drowning them.
20:39
By the time she got 'em cooked,
20:40
there was almost no water at all.
20:45
And like I said, they were like steamed.
20:48
So that's it.
20:53
I may throw a few potatoes in there about halfway
20:57
or sometimes I will just take my potatoes
21:02
and boil them in a pot separately and throw 'em on my beans
21:06
when I'm ready to serve.
21:08
Either way is right.
21:13
All right, so what did I do with that lid?
21:17
So these will probably cook,
21:21
depending on how young and tender they are,
21:25
a minimum of 45 minutes
21:29
and they gonna be good, honey.
21:31
(laughs) They gonna be real good.
21:34
Now y'all saw how much water I added to these beans
21:39
and there's still plenty of water in it.
21:45
So if I wanted to steam 'em like, grandma taught me how,
21:49
I would just cut these back on and not put the lid on them.
21:53
And that way the liquid would absorb.
21:55
And I went ahead and I added some butter,
22:03
which that little butter just kind of tops 'em off.
22:07
- [Eddie] How much butter?
22:09
- I put a half a stick of butter.
22:11
I just sliced a half a stick of butter, Eddie
22:13
and put it on top.
22:15
So now I'm gonna do the taste test
22:17
and you know I might need to adjust the seasonings
22:21
a little bit, I don't know.
22:25
And they're still very hot.
22:27
(laughs)
22:28
And you can see I've got my potatoes on in another pot.
22:34
I'm gonna cook 'em separately
22:35
because here's the thing, I don't like to cook my potatoes
22:41
until I'm almost ready to serve 'em
22:43
because potatoes, once they get cold
22:45
they have a tendency to, you know, get kind of hard.
22:48
So these will be cooked separately
22:50
and thrown on top of the beans.
23:00
They don't need a thing except some folks.
23:05
(laughs)
23:08
They are delicious.
23:12
That's a true Southern green bean if ever there was one.
23:20
Now I'm going to bake a pound cake.
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