Cracker Barrel Pinto Beans

Cracker Barrel Pinto Beans bring comfort to your table. They have tender beans, savory broth, and slow-cooked flavor.

I first tried them on a road trip. I wanted to make that warm bowl at home.

You can make these beans at home with dried pinto beans, ham hocks, water, and salt. Just simmer until the beans turn soft.

You do not need fancy tools. You only need time and simple kitchen items.

This recipe is budget-friendly and goes with many meals. I will show you how to cook, give easy swaps, and share how to store leftovers.

Why You Will Love Cracker Barrel Pinto Beans

You will love this recipe because it uses simple pantry staples. It turns them into a warm, filling side dish.

I make these beans at home for that Southern flavor. You can bring comfort to your table too.

You only need a few ingredients:

• Dried pinto beans
• Ham hocks or country ham
• Water
• Salt
• A little sugar

Let the beans simmer low and slow. They become tender and creamy.

The ham adds a rich taste. You do not need much extra work.

If you use a slow cooker, set it in the morning. Come back to a pot of ready beans.

Serve the beans as a side with cornbread. Or make them the main dish for dinner.

They store well in the fridge. You can reheat them during the week.

Each bowl gives you fiber and plant protein. The beans have deep flavor from the broth.

When you cook them yourself, you control the salt and texture. This recipe is practical for your kitchen.

How To Make Cracker Barrel Pinto Beans

You can make this recipe at home with simple steps. Focus on soaking beans, slow cooking, and adding ham and salt.

Ingredients

You only need a few basic items for this recipe. Each one helps with flavor and texture.

• 2 cups dried pinto beans, sorted and rinsed
• 1 pound ham hocks or country ham
• 8 cups water (plus more for soaking)
• 1 to 1½ teaspoons salt
• 1 tablespoon sugar (optional)

You can add a pinch of black pepper if you like. Keep it simple for the best taste.

Use dried pinto beans instead of canned. Dried beans hold their shape better.

They give you a creamy texture after soaking and simmering.

Instruments

You do not need special tools. You do need a big pot.

• Large bowl for soaking beans
• Large heavy pot or Dutch oven
• Lid that fits tightly
• Wooden spoon
• Tongs or two forks for shredding ham

You can use a slow cooker if you want. The stovetop gives you more control.

Make sure your pot holds at least 6 quarts. Soaked beans will expand.

Step-By-Step Instruction for Cracker Barrel Pinto Beans

1. Start by soaking the beans. Place dried beans in a bowl and cover with water.
2. Let them soak overnight. This helps the beans cook evenly.
3. The next day, drain and rinse the beans. Set them aside.
4. In a large pot, add the ham hocks and enough water to cover them. Bring the water to a boil.
5. Lower the heat and simmer for about 2 hours. The meat should feel tender.
6. Remove the ham, shred the meat, and discard bones and fat. Return the meat and broth to the pot.
7. Add the soaked beans, 8 cups of water, salt, and sugar. Bring to a boil, then reduce to a low simmer.
8. Cover and cook for about 2 to 3 hours. The beans should turn tender and creamy.
9. Stir every 30 minutes. Add water if the level drops too low.
10. Serve hot, with some cooking liquid spooned over the top.

Tips & Tricks

Start with fresh dried beans. Old beans stay tough even after long cooking.

Soak your beans overnight if possible. This helps them cook evenly.

If you forget, use the quick soak method. Give the beans time in hot water before cooking.

For strong flavor, build a good base:

• Sauté onion and garlic until soft
• Add ham hock or bacon for taste
• Use low-sodium broth to control the salt
• Stir in a pinch of black pepper

Keep the heat low once the pot starts to simmer. A gentle simmer makes the beans creamy.

Taste near the end of cooking. Add salt only after the beans soften.

If the beans look dry, add hot water. Stir gently.

If you like thicker beans, mash a small scoop against the pot. This makes the beans creamy.

Ingredient Substitute

You may not always have pinto beans in your pantry. You can use other beans for a similar taste.

Try one of these beans in equal amounts:

• Black beans – Similar texture, stronger flavor
• Navy beans – Mild and creamy
• Great Northern beans – Soft texture, mild taste
• Kidney beans – Hearty and filling
• Cannellini beans – Smooth and light flavor

If you use canned beans, rinse them first. Reduce the cooking time because they are already soft.

No matter which bean you choose, keep the seasoning simple. Salt, pepper, onion, and smoked meat help you get the right taste.

What To Serve With Cracker Barrel Pinto Beans

You get a pot of creamy pinto beans with simple flavor. You can turn them into a meal with easy sides.

I like to serve them with warm bread and something fresh. You can use what you have at home.

Here are some good options:

• Cornbread – Soft and a little sweet, goes well with beans
• Coleslaw – Cool and crunchy
• Mashed sweet potatoes – Mild and sweet
• Grilled vegetables – Add color and texture
• Tortilla chips or tostadas – Scoop the beans for a fun meal
• Salsa or guacamole – Spoon on top for a fresh taste

If you want more protein, you can add:

• Turkey meatloaf
• Ham slices
• Cheesy quesadillas

Let everyone build their own plate. The beans are the main part, and the sides make a full meal.

How To Store Cracker Barrel Pinto Beans

Let the beans cool to room temperature first. Do not leave them out longer than 2 hours.

Once cooled, store them in an airtight container. Place the container in your refrigerator.

Keep beans with some cooking liquid to prevent drying out. Seal the lid tightly.

Label the container with the date. Refrigerated beans stay fresh for 3 to 4 days.

Reheat only the portion you plan to eat. Bring it to a simmer on the stove or heat in the microwave.

If you want to store them longer, freeze them. Divide the beans into smaller portions.

Use freezer-safe containers or freezer bags. Leave some space at the top.

Freeze for up to 3 months for best quality. Thaw frozen beans overnight in the fridge.

Reheat gently and stir well before serving.

Nutritional Value

When you order Cracker Barrel pinto beans, you get a simple side. These beans bring good nutrition to your plate.

A regular serving is about one cup. It has 140 to 170 calories.

You get about 13 to 28 percent of your daily protein. You also get about 25 percent of your daily fiber.

The beans are low in fat, with about 2 to 3 grams. Most calories come from carbohydrates.

Carbohydrates give you steady energy. The beans also have plant protein.

Fiber is high in these beans. One serving gives you a quarter of your daily fiber.

You should watch the salt in restaurant beans. They often have more salt than homemade beans.

These beans have a little iron and potassium. They add taste and nutrition to your meal.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Side Dish

Cuisine southern american

Servings 4

Calories 160 kcal

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).

Keyword Cracker Barrel Pinto Beans