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Cracker Barrel Pinto Beans Recipe

Cracker Barrel Pinto Beans Recipe

Emma Johnson
Warm up with this Cracker Barrel Pinto Beans Recipe packed with tender beans, smoky ham, garlic, and rich homemade broth flavor.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Soaking Time 8 hours
Total Time 10 hours 25 minutes
Course Side Dish
Cuisine Southern American
Servings 8 servings
Calories 280 kcal

Equipment

  • Large pot or Dutch oven
  • Colander
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Stove

Ingredients
  

  • 1 pound dried pinto beans
  • 7 cups water
  • 1 smoked ham hock or 1 1/2 cups diced ham
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 teaspoon sugar

Optional Garnishes

  • Chopped green onions
  • Fresh parsley
  • Hot sauce
  • Crumbled bacon

Instructions
 

Step 1: Sort and Soak the Beans

  • Pour the dried pinto beans into a colander and rinse them under cool water.
  • Pick through the beans and remove any small stones or broken beans. It doesn’t happen every time, but every now and then you’ll find one.
  • Transfer the beans to a large bowl or pot and cover them with plenty of water.
  • Let the beans soak overnight or at least 8 hours.
  • The first time I skipped soaking because I was impatient, and the beans took forever to soften.
  • After soaking, drain and rinse the beans again.

Step 2: Cook the Onion and Garlic

  • Place a large pot or Dutch oven over medium heat.
  • Add the butter and let it melt.
  • Add the diced onion and cook for about 5 minutes until softened and slightly translucent.
  • Stir in the minced garlic and cook for another 30 seconds.
  • You’ll smell the garlic pretty quickly, so don’t let it burn.

Step 3: Add the Beans and Ham

  • Add the soaked beans to the pot.
  • Pour in the water and stir everything together.
  • Add the ham hock or diced ham, black pepper, smoked paprika, sugar, and red pepper flakes if using.
  • Bring the mixture to a gentle boil.
  • Once it starts bubbling, reduce the heat to low.
  • Cover partially with a lid and let the beans simmer slowly.
  • This is where the flavor really develops.

Step 4: Simmer Low and Slow

  • Cook the beans for about 2 hours to 2 hours 15 minutes.
  • Stir occasionally so nothing sticks to the bottom.
  • As the beans cook, the broth starts looking thicker and creamier.
  • If the liquid drops too low, add a little extra hot water.
  • I noticed older beans sometimes take longer to soften. If your beans still feel firm after 2 hours, just keep simmering another 20 to 30 minutes.
  • The kitchen usually smells smoky and savory around this point, kind of like an old-school country dinner.

Step 5: Finish the Seasoning

  • Once the beans are soft and creamy, stir in the salt.
  • Taste the broth and adjust seasoning if needed.
  • If you used a ham hock, remove it from the pot.
  • Shred any meat from the bone and stir it back into the beans.
  • The broth should be thick but still spoonable.
  • If you want thicker beans, mash a small spoonful against the side of the pot and stir it back in.

Step 6: Serve Warm

  • Ladle the beans into bowls while hot.
  • Top with green onions, parsley, or a splash of hot sauce if you want extra flavor.
  • I usually serve this Cracker Barrel Pinto Beans Recipe with warm cornbread and fried potatoes.
  • Honestly, it’s one of those meals that tastes simple in the best possible way.

Notes

  • Use smoked ham hock for deeper flavor.
  • Simmer slowly instead of rushing the cooking process.
  • Let leftovers sit overnight for even better flavor.
  • Add extra hot water instead of cold water during cooking.
  • Mash a few beans for a creamier texture.
  • Serve with cornbread for the full Southern-style meal.
Keyword Cracker Barrel Pinto Beans Recipe