Lima Beans & Ham Hocks

Discussion in 'General Discussion' started by Lead Lobber, Mar 2, 2007.

  1. If there is anything better and simpler for an old bachelor to fix, please report. Recipes should be very brief, simple, and delicious. Slurp :)

  2. Well, there's always chili. :D

  3. Love chili, but it's a little more complex than L B & H H, and other bean based creations. I've only made it from scratch a couple of times, once from a recipe on line that reportedly was Wendys private version. Darn good, that was, too - included celery and allspice, of all things, plus most of the usual ingredients.

  4. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Lima beans...Bleh!

    How about Tostidos corn chips and jalapeno bean dip...Made many a meal out of that. :D
  5. 358 winchester

    358 winchester *TFF Admin Staff*

    Apr 25, 2004
    Pensacola Fl. area
    Beans & hocks get my vote every time:D pintos, red, white, black, navy, 15 beans soup just as long as it has beans in it it will be good:p ;)
  6. johnston3407

    johnston3407 New Member

    Chunk a big ol' hunk of beef on the grill and bake a tader. Can't beat that.
  7. 358 winchester

    358 winchester *TFF Admin Staff*

    Apr 25, 2004
    Pensacola Fl. area
    you just have to like a gun forum that the main topic is BEANS:D :D :D
    I think not sure but think I could live on beans and ammo:rolleyes: :D :p
    My wants in life are simple

    Attached Files:

  8. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Hey Lead

    Do you have an offset smoker?

    When I cook up too much brisket (or whatever) I'll double wrap the leftovers and put it in the freezer for quick fixins later.

    Were having a lil 'ol crawfish boil/get together tomorrow so I Just put on some red beans w/peas, smoked chicken, smoked sausage links, onion, garlic, ect and mild cajun spices for the women folk, so the guys can tear those mud bugs up. :D

  9. Deputy Dawg

    Deputy Dawg Active Member

    Whan beans a mention around here I allways think of glockNUT.:D :D
  10. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Tomorrow at noon Rich!

    It wouldn't do for the two of us to be there...Off in the corner of the yard slurping on muddies, talking firearms and down right unsociable to anyone who wanted to talk of anything else. :D

    'Cept maybe for History... Or shall I say the "origin" of that bottle of scotch you brought with you for dessert. :D

  11. Marlin

    Marlin *TFF Admin Staff Chief Counselor*

    Just throw an 2" strip on the fire. Easiest to fix and greatest to eat!!!!!
  12. henry0reilly

    henry0reilly Member

    May 22, 2004
    Easy bachelor food

    bbq sauce

    wrap in foil

    put in a cold oven at 500 degrees - turn down to 400 after 30 minutes - remove or turn down to 200 after an additional 45 minutes.

    Sometimes I fire up the charcoal grill to cook steaks or whatever. After the open flame cooking is done I cook beef, chicken, & pork in separate foil wraps and just leave them on 'til the charcoal is almost cold - stash in the fridge and I don't have to cook meat again for 3 or 4 days.
  13. hoser1

    hoser1 New Member

    Jun 7, 2006
    This is simple.
    It uses several ingredients but only one skillet and a griddle. (or 2 skillets).
    And is delicious!!!
    It's all I knew how to cook when me and my 2nd ex-wife split up back in the 80's so I ate it every day.
    I never did get tired of it.
    Then I'd make the rounds of my buddy's wives and get them to make me a pecan pie.
    That way, I wouldn't wear one of them out.:)
    Anyway, here it is.

    Ritz Omelet (and it isn't like a breakfast omelet)

    Breakfast sausage
    1 Bell pepper
    1 sm onion
    3 or 4 stalks celery
    1 lg can of tomato sauce
    a can of v8 if you like it
    some shrooms if you like them
    Ritz crackers
    cheese - whatever kind you like

    cook the sausage then put in a bowl for later
    dice up the trinity:
    bell pepper, onion and celery and saute until tender.
    salt and pepper while they are sauteing and your kitchen will smell great
    when soft, add cooked sausage and tomato sauce
    turn fire down and simmer while you are cooking the omelet

    if you eat a lot, make a 3 egg omelet.
    3 eggs beaten
    add 1 tube crushed Ritz cracker crumbs
    stir for a thick batter
    cook on a griddle or in a skillet (the batter will spread out much better on a cold griddle. pat it with the fork you stirred it with to spread it out)
    when you turn it over, put the shredded cheese on half of it and let it melt while the 2nd side is cooking,
    when done, cut down the middle and fold over with the cheese inside.
    Pour sauce all over it and pig out.
    It also makes a dandy snack without the sauce.
  14. I should throw in one of my own favorites for a big, late breakfast, or anytime really. I call it breakfast hash, or whatever. One primary ingredient needs to be prepared a day or more ahead: baked potatoes. I always bake a few and keep them on ice. Anyhow, prepare this, start to finish, in a well seasoned 10" cast iron skillet.

    Over a slow fire, render 2 - 3 thick cut slices of your favorite bacon. It can be cut up before hand, or broken up after rendering and cooling. It really doesn't matter. What was that Bill Murray movie when he kept telling Rudy the Rabbit the same thing? But I am wandering again .... garlic is always welcome ...

    While this is going on, chunk up one half of a large baked spud, and about half an onion, or so, then go on to beating several large eggs with a little salt and pepper. Other optional ingredients could be bell peppers, green or riper red, tongue of young yak, or fermented agave worms. It really doesn't matter. Make this YOUR recipe.

    Once the bacon is rendered to hog heaven crispiness, set it on a paper towel to cool before chunking up. Oh, I almost forgot, get the coffee started first, and picture this before you: Both hands cupped, mounded high with grated extra sharp cheddar cheese. Lucky I don't have to write recipes for a living, I would get it all mixed up!

    Anyhow, you want to pour most of the bacon fat off into a jar that you should have already in the ice box for other uses, then put the spuds and onions on to brown, salting lightly and peppering heavily (depending on your tastes). I always toss red pepper flakes and a little cayenne on at this point, with what some may deem reckless abandon, but I am a hopeless pepper head. Oh, don't forget the bacon, it can go in here about now, or what ever other breakfast meats suit your current fancy. You can even combine a few; this recipe is not chiseled in stone.

    Now, what you have so far is quite good by itself. But not having the abilitiy to leave a good thing alone, and knowing that beat up eggs make an excellent cast iron pan cleaner, here's what's next (as if I have to instruct further - you all must have the idea by now :) )

    When your spuds, bacon, and onions are looking irresistable, pour the eggs in, and let it be for, I don't know, 10, 15, 20 seconds? Stir gently, while recalling your last girl friend. Depends on heat, but eggs do best on medium, or so, or cook the eggs like you always do. The cheese goes in shortly before plating - just stir it in gently until it appears mostly melted, and the eggs are still moist looking (they continue to cook from internal heat after removal from the pan).

    That's about it, you should be eating by now. It's a hot, cheesy-tangy-eggy-meaty-chunky delite. Kind of like my last girl friend. Wandering off again ....

    Enjoy the day!


    post scriptum - if your doctor warns you your cholesterol levels are too low, butter the bacon generously before slapping it in the skillet.
    Last edited: Mar 5, 2007
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