 is teaming with collard valley cooks and today we're making fresh green beans. We're gonna have a delicious supper tonight. I hope you enjoy this video tutorial. Fresh green beans I went by the tomato stand and they had some nice green beans so I thought a bunch and I'm just gonna snip them. These are not string beans so you don't really have to string them. They just snap right off the end and that's the kind I like to get because then you don't have to run a string down the side before you pop them or you know break them up. So I'm going to take the ends off of them first and then snap them and then we'll wash them after that. So I've got quite a few to get the ends off of and snap so we're just going to get started and get this done and after you take the ends off you just snap them. That's all there is to it. All right we've got our green beans ready for cooking. I'm just going to use my wok because it's already sitting here from yesterday and I'm going to put my green beans in it. Now I tell you to use boiling green beans but I actually got some fresh beef stock so we're going to use it. I'm going to go ahead and put some oil in these because it's a good many. If you want a recipe for green beans then you can look and I'll put a recipe on the bottom of the poster then you can just kind of alter it by how many beans you actually have but I just I ball it most of the time. All right here's my beef stock. Now this beef stock is delicious and it also has some fat in it that will go into the beans and I didn't think of that or I shouldn't have put all that oil in the beans. Oh well it is what it is ain't it. They'll just be nice and greasy. I'm going to save that one piece of fat for something else I cook tonight or tomorrow. I put it in the fridge. Now I will add a little sugar to these and I want to add enough water of course to cover them good so we're just going to go ahead and turn them on. Now I'm going to pour water in here until the cover good. I put a little bit more. Now I'm going to add a little bit of sugar now we're going to add a little bit of sugar and the reason you do that is because it will combine with the oils and glaze the beans and give them a really good flavor okay so it don't take a whole lot but it still needs to be in there in order for it to make it taste like mama's dead or my mama's dead anyway and my mama was a good cook and I know a lot of people when they say me when they see me putting sugar in beans they just were like oh my gosh I would never put sugar in my beans I'm a diabetic or whatever I'm thinking you know you eat a piece of red don't you and that sugar when there's all kind of ways you eat sugar so I put sugar in my beans it makes them taste good and it helps it glaze can't get a glaze without something sweet not a real good one so this is a tablespoon this is a lot of beans so I'll put at least a tablespoon and a half in here because these will cook down a lot they won't look near this meaning when they're done okay and we're just going to cook them today we're going to boil them until all the juice is off all them all right these are starting to cook down finally getting down to the bottom with the water so I'm gonna stir them up we're gonna go ahead and put some salt in them my broth had some salt in it so I think I'm gonna taste the bean before I add salt and they're really good and soft so you would just want to smash them a little bit mash them a little bit I don't know I think they'll be good they taste good we're just going to add a little salt so at this point you just want to start watching them I don't think they got enough sugar in them either I'm gonna put a little bit more sugar in them it was a lot of beans made more than I thought it would so we're going to mix that salt and sugar up in there and we're going to continue to let them cook down let's put some in a bowl which I see how pretty they are nice and dark they turn from bright green to a deep dark green yeah green beans fresh out of garden a nice cone of cornbread and I'll use the extra in this and make out some dressing cakes this week some cornbread dressing cakes this is my sweet potato pie from yesterday that I'll post this week I've got rice right here in my rice cooker ready I'll turn it off all right look at these pretty red beans out I've got them in the instant pot you got a nice rich dark broth I use a little beef broth like I did my green beans so we're going to have some red beans and rice this week so thanks for watching cold valley cooks we're cooked fresh green beans like mama did bye y'all love ya