Cracker Barrel Pinto Beans (Copycat)
Cracker Barrel Pinto Beans bring Southern comfort to your table with tender beans in a savory, slow-cooked broth. Made with dried pinto beans, ham hocks, water, salt, and a touch of sugar, they simmer low and slow until creamy and flavorful. Budget-friendly, easy, and perfect as a side with cornbread or as a hearty main dish.
Equipment
- Large bowl (for soaking beans)
- Large heavy pot or Dutch oven (at least 6 quarts) with tight-fitting lid
- Wooden spoon
- Tongs or two forks (for shredding ham)
Ingredients
- 2 cups dried pinto beans sorted and rinsed
- 1 pound ham hocks or country ham
- 8 cups water plus more for soaking and as needed during cooking
- 1 to 1½ teaspoons salt added after beans soften
- 1 tablespoon sugar optional, for subtle sweetness
- Optional: pinch of black pepper
Instructions
- Sort and rinse the dried pinto beans. Place in a large bowl and cover with water by at least 2 inches. Soak overnight (or use quick-soak method).
- The next day, drain and rinse the beans. Set aside.
- In a large pot, add the ham hocks and enough water to cover them. Bring to a boil, then reduce to a simmer. Cook for about 2 hours until the meat is tender.
- Remove the ham hocks. Shred the meat, discard bones and excess fat, and return the meat and broth to the pot.
- Add the soaked beans, 8 cups fresh water, salt, sugar (if using), and optional pepper. Bring to a boil, then reduce to a low simmer.
- Cover and cook for 2–3 hours, stirring every 30 minutes. Add hot water if needed to keep beans covered. Cook until beans are very tender and creamy.
- Taste and adjust seasoning. For thicker beans, mash a small portion against the side of the pot. Serve hot with some cooking liquid spooned over the top.
Notes
Nutrition Facts: Per serving (about 1 cup):
Calories 140–170, Protein 10–12g, Carbohydrates 21–27g, Fat 2–3g, Fiber 7g (approximate values based on similar recipes and restaurant data; actual may vary with exact portions and ham used).