 Hey y'all, it's Timmy with Collard Valley Cooks. Today I've got some fresh green beans and I'm gonna put them on I'm gonna put on some squash to stew. It's a beautiful day outside I've had fun watching the birds and I had to make myself come in the house to start cooking Chris is fishing and he'll be here in a while. So we're gonna start up some green beans These are just green beans. Somebody said what kind of green beans are those? I don't know. I just picked them up and Took the ends off of them and snapped them and they did great. They didn't have any strings or nothing on them So whatever kind of work I like them. So I'm gonna put them right here in my pot I've already rinsed them and washed them when I looked them over the first time and So I'm gonna bring y'all up close and let y'all see how I'm gonna make them. I'll be over here and get me some Beef bouillon. Now you can use chicken or you can use beef. Matter of fact I've got more chicken than I do beef. So I think I'll use chicken Um, and I like to use bouillon in my green beans Um, because I can now I don't do that when I'm making them myself for uh Canned green beans, but I do use a little bit and fresh ones Okay, so I'm just gonna take this bouillon and I'm not gonna use a lot just a little And we're gonna add some water to it. We're going to uh add a little oil to it And get them on the stove and let them start cooking I probably won't cook them down, but one time But I'll cook them on high And I cover them good with water Add a little oil And I'll put a little sugar in them as well Uh a little salt. There's a little salt in that bouillon already So we're going to take these over to the Stove and I'll just have to move y'all over there in just a second And get it started I'm gonna put just a little bit of sugar in here A good I would say for that many green beans A tablespoon and a half or so I guess Seems like a lot, but it's really not Not for that many green beans now. What does the sugar do? It makes them delicious It makes them caramelized when they start cooking down toward the bottom And it'll just make them taste good Trust me It works now. We're going to start cutting up some squash And we're going to make our squash I looked and I have one stick of butter. That's all I got in the refrigerator So I can't make a whole bunch of Stuff because I ain't got no butter Now you ain't got to use butter for everything I'm cutting off the ugly pieces of the squash now for the squash. I'm just going to stew it So I'm just going to slice it up Pull a water Out put nothing in my squash but salt pepper butter Now a lot of y'all like to put onion in your squash And by all means do it, but me and chris don't really like it in our squash um We just like to taste the squash my onion, but y'all do what you want to my sister loves it She likes all that she likes onion and everything You know, it's funny because either people like it in everything or they don't like it And I love onion. I just don't like it in my vegetables that much Because I like the taste of the vegetable More than I like the taste of onion There's nothing wrong with you know how I like it. There's nothing wrong with how you like it um So you eat it However, you like it That's a good thing about cooking As you get to make it this is a little bit tough of a squash I have to say Uh, so I'm only going to cut off this side of it The other side's kind of tough Like it was picked late All right, so we're going to put water in these And get these back on the stove Put some salt and pepper in them Now I like butter in my squash. I have to say not oil Mama put oil in green beans and she put oil in uh dry beans But she didn't use oil for squash. She used butter for lima beans I'm talking about green lima beans not big white butter beans But for lima beans she would also and green peas. She also used butter um and not um Oil I'm using a spoon for a change because I got some pepper down in my salt last night when I was cooking I was making crisp some wings Boy, they were good So, um, we're going to salt this And I'm trying to get the pepper out of my salt is what I'm doing While I'm salting today I'm gonna salt these green beans And I don't have to salt them a whole lot because there's a little bit of bullion in there too. Okay And that's all there is to to making these two things Simple I'm going to cook this until it's soft. Then I'll use a masher and I'll smash them Put a little butter in them after they're done I'll drain the water off of them Smash them and add butter and that's how we eat it And the green beans all I'm gonna do is cook them down And they're going to cook all the way down And all the water's going to boil out of them and when it does the sugar that I put in there Is going to caramelize with that oil and give them the flavor that you're looking for Don't take meat to make green beans taste good. Trust me on that All it takes really is oil and sugar and I know that sounds crazy, but it's the truth y'all All right, y'all we are finishing up supper now. This is the beans and they have not finished cooking But because they're up next to this other eye I'm gonna have to turn it off um They're wanting to get dark around the edges now When you make these beans you will find That the stainless steel that it starts Turning brown around the edges In this stainless steel pan or any pan if you got in the dark pan you won't see it But if you'll take the bean and rub it up against the sides and deglaze the sides You want all that flavor to be in the bean and not on the side of the pan But keep boiling them good Until they're Really don't have any water left in them. Okay. So just keep boiling them. I'm gonna taste them right quick Now I didn't add any more water to these once I left y'all And we're gonna continue to cook them and other cooked all the way down So for the squash, I just drain it Most of all the water off of it. There's a little bit left in there, but not much And then I put in salt And pepper And butter And I smash it up a little bit And that's what I call stewed squash And that's how we like it So we're gonna put some butter in it a couple of A couple of tablespoons And you can just use your fork and smash it That way you don't have to wash something else And turn it back on Well, I turned on the room Turn it back on, let it bubble up a little bit and that Butter will melt because this has been done a little bit And um, it cooled off some so bring it to um heat if it's not still hot Like mine wouldn't let that butter melt in there good It's melted And smash it up some and if you want to Boil a little bit more off of the liquid off of it, you can But now I'm gonna put it up just like this because I'm actually making this for uh during the week and we're not eating it tonight And that way I can put it in a small pot and bring it to a boil And it's still having enough uh liquid in it that it will be good I'm gonna taste it Perfect I think it's got just the right amount of salt in it y'all So it's just how I like it So I'm gonna put this in this bowl And I'm just going to rack it with saran wrap I'm gonna let it cool down a little bit And then I'm gonna rack it with saran wrap and put it In the refrigerator and that's going to be for supper one day this week And that's just one less four of our green beans. You're gonna see That they don't really have any juice in them the boy. They good Now these were fresh. I got them at the store At the grocery store and I got two big bags of them and that's how many green beans it made So there's probably enough servings in here for about I'd say Six people or so Delicious fresh green beans Don't them look good Nothing like Fresh green beans I'm so happy because now I have fresh green beans And some stewed squash For supper one night this week. What a productive day Y'all have a blessed night Or day and thanks for watching colored valley cooks where we cook a lot mama dead. Bye y'all love you Come back and see me now