0:00
I'm using my best old strainer utensil, what do you call it?
0:09
- [Eddie] Spider? - Yeah spider.
0:13
I've got fresh butter beans and I've got fresh green beans.
0:17
I am gonna be making a two bean succotash today
0:21
for y'all taking advantage of still the fresh vegetables
0:27
Alright, now I'm gonna blanch those for about five
0:31
and the green beans I'm not going to do quite as long.
0:37
Maybe just a couple of minutes.
0:40
Some people like their green beans
0:41
really kind of nice and crunchy.
0:43
So after this is done, I'll be right back.
0:47
All right, right after our green beans come to a boil,
0:52
we gonna wanna leave 'em like a minute or two.
0:55
It depends on how crunchy you like your green beans.
1:00
Personally, I'm still stuck on a southern green bean.
1:04
I like them a little soft,
1:07
but it's whatever you get used to
1:09
and whatever your tongue says, you know what I mean?
1:12
Now this I said we were gonna cook for five to eight minutes
1:17
'cause they do take a little bit longer.
1:19
You don't want to eat a raw butter bean like you can
1:31
So I'm gonna turn this one off
1:32
and I'm gonna plunge it in the ice water to stop it cooking.
1:38
And then I'll be back
1:40
and do the same thing with the butter beans.
1:44
Okay, I cooked the butter beans for about seven minutes,
1:48
y'all, seven or eight minutes.
1:50
Just got 'em into a quick water bath.
1:53
I've got the green beans over here draining.
1:55
You wanna make sure you drain them real good.
1:59
(utensils clattering)
2:01
Sorry, I put that right in the line of fire, didn't I?
2:08
And it's not gonna take for the second
2:10
for those to cool down.
2:13
(utensils clattering)
2:16
Put these in here so I can drain my butter beans.
2:37
All right, I'm gonna turn my pan on.
2:42
I'm gonna add a half a stick of butter
2:46
because it's not a succotash without some butter y'all.
2:51
This will make you a great side dish
2:56
If you barbecuing chickens or something out on the grill.
3:00
Alright, my butter's melted.
3:01
I'm adding my garlic and I'm gonna add my onions
3:04
and I'm gonna cook this for about three minutes
3:08
and stirring it occasionally.
3:10
We just want to get our onions to like an okay color.
3:17
We wanna keep it stirred because remember
3:19
that garlic can burn.
3:27
Go ahead and add a little pepper.
3:30
(pepper machine whirring)
3:34
Y'all gimme about three minutes, we'll finish this up.
3:38
Our onions are opaque y'all.
3:41
I've got fresh corn cut off the cob
3:47
and I'm gonna cook this for about three minutes
3:51
then we're gonna put it all together.
3:55
I love that fresh corn.
3:59
I'm just breaking up our fresh thyme a little bit.
4:04
Our corn is about where we want it.
4:07
So I'm gonna throw in our tomatoes,
4:12
our green beans and our butter beans.
4:18
We gonna have a pot full of succotash, y'all,
4:26
Now we gonna let this cook for about five minutes
4:34
until everything heats back up.
4:36
You know, the butter beans and the green beans.
4:40
Look how pretty that is.
4:43
Just a mountain of beautiful good stuff for you.
4:56
By us blanching that and dropping it in the ice water
5:00
helped it keep its bright color and I like that.
5:05
(pepper machine whirring)
5:11
And I love using fresh cracked pepper.
5:16
For me some reason it has flavor
5:19
but it doesn't have the heat that a ground pepper has to me.
5:31
Okie-doke, we might need a little bit more butter
5:38
if I can find that butter.
5:39
How am I, can't find our butter.
5:41
- [Eddie] It's right there. - That's bad.
5:46
Where is our butter? - [Eddie] It's right there.
5:49
It's on the table with a lot of other stuff.
5:52
You fix stay right by my side.
5:54
Don't let it get too far, y'all.
6:03
Just a little bit more, give it something to stay easy.
6:16
Okay, is the barbecue chicken ready on the grill?
6:19
Y'all ready to take it off and fix your plate?
6:32
I am gonna have to sample a little of this though before
6:38
Get down there, butter and melt.
6:43
Oh, butter beans are one of my favorite of all beans.
6:50
I wanna make sure I get some of it all.
6:59
What a beautiful, beautiful side dish.
7:03
I mean this could be good with hamburgers
7:04
and hot dogs, you know?
7:09
And now that extra little butter is melting,
7:11
I'm gonna go ahead and cut it off,
7:14
and I'm gonna dig in.
7:29
That garlic is so good.
7:42
And the thyme, the thyme peeks out at you.
7:52
So when making this recipe
8:00
choose the way you want your green beans
8:04
and your butter beans to be.
8:05
I recommend that you cook your butter beans
8:08
if you are using a frozen product
8:11
and I think it tells you like 20 minutes
8:15
and I wouldn't hesitate to use a frozen butter bean
8:18
'cause they're delicious.
8:20
So I would cook those for about eight minutes
8:24
when I'm blanching 'em.
8:26
The green beans, they're still nice and crisp.
8:31
So if you like 'em that way, two minutes maybe
8:34
after it comes back to a boil.
8:38
So that's entirely up to y'all, whatever you like.
8:43
And I wanna remind y'all of something that
8:48
I learned a long time ago.
8:51
If you in a slump in a bad place, this is my advice
8:57
from Aunt Paula or Grandma Paula or Mama Paula.
9:05
Keep your head up and your eyes open.
9:11
(coughs) I got black pepper in my tonsil.
9:15
Keep your head up and your eyes open
9:17
'cause you never know what God's got in in store for you.
9:22
Love and best dishes to all of y'all.
9:28
Hey, y'all, it's Paula Deen.
9:30
Now, if you enjoyed this video, be sure to like it
9:33
and click the subscribe button as well as the notification
9:37
and bail to be alerted when I post a video.
9:41
Love and Best Dishes Y'all.
