MY BEST EVER SOUTHERN PINTO BEANS

Good Morning Loves...
who's ready for the weekend?
We are saying goodbye to September, 2022
and turning the page to October...I can't quite believe it!

The temps have fallen in the great state of Texas
and we are loving and enjoying much cooler days...
it's time to cook some comfort food and 
decorate outdoors....



We have weekend projects lined up
and it's gonna be fun on a bun, as my son says.....



Changing out the front garden flag......



Decorating the urns......



Putting out one of the new scarecrows...which is totally adorable....



And this fine fellow will go out there too.....
I have fallen in love with him.....



And cleaning the windows and hanging my fall wreath.....

I have also started a tiny bit of fall décor on the patio....

There will be a big pot of Pinto Beans on the stove...
as we watch and listen to the college football games.....
This is a repeat of my recipe for good ole' Southern Pinto Beans....
along with cornbread baking in the oven!

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. 
I serve mine with BBQ RIBS...nothing better!

And......it's time to change out my morning coffee mug......
It's the most marvelous month of the year....
let's enjoy the ride y'all!