September 17, 2014
BEST EVER SOUTHERN PINTO BEANS......TEXAS STYLE!
Miss M made a little vignette for Luke's bookcases and she fashioned it "Texas Style!"
These were his cowboy boots he wore in Nick and Cat's wedding!
Cat had given him this horseshoe which was from Miss Elizabeth's ranch.
What great memories each of these items represent for him......
All of his family members in Texas who miss him and love him so much!
He was such a tiny ring bearer!
But when he put on those boots.....he thought he was quite the little cowboy!
Well, we had a beautiful autumn weekend in Texas. Those Friday rainstorms brought in much cooler temperatures. There was the beautiful aroma of woodsmoke in the winds. I simply LOVE that smell. It brings me back to my childhood in an instant. It was the perfect weather to have a big pot of pinto beans simmering on the stove! You will love this recipe! I prepare mine with barbecued short ribs and a side of those yummy hoe cakes. The Aggies playing football and some good southern food....wish y'all had been here!
BEST EVER SOUTHERN PINTO BEANS
1 pound dried pinto beans
1 smoked ham hock
1 (10-ounce) can diced tomatoes and green chiles (Rotel)
1 (32-ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
Dash of Tabasco sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
Hot cooked rice
Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven. Simmer, covered, with beans until beans are tender. Serve over rice.