Cracker Barrel Pinto Beans Recipe
I just love to prepare these Cracker Barrel Pinto Beans at home; they are warm and like the filling meals that I enjoy at Cracker Barrel's Old Country Store. To preserve cooked Cracker Barrel Pinto Beans, start by cooling them to room temperature. After cooling, place the beans in an airtight jar or sealed plastic bag. Refrigerate the beans and consume them within 4-5 days for best taste and quality.
Ingredients
- 1 pound Dried pinto beans
- 6 cups Water
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 Ham hock, (or 1/2-pound bacon, chopped)
- 1 teaspoon Salt
- Black pepper (according to taste)
- Cayenne pepper (according to taste)
- 1 tablespoon Vegetable oil
Instructions
Prepare the beans:
- After rinsing the dry pinto beans quickly in cold water, place them in a large vessel. Soak the beans for eight hours or overnight by covering them with water. Before use, drain and rinse.
Cooking the Beans:
- Heat the vegetable oil in a large pot on medium flame.
- Add chopped onion and minced garlic and keep stirring until translucent and fragrant. If using ham hocks or diced bacon, add to the saucepan. Cook the bacon until it becomes crispy, or wait for the ham hock to be browned.
- Now put the drained pinto beans and 6 cups of water into the pot.
- Boil the mixture on high heat. Slow down the heat for about two hours and let the Beans simmer uncovered. Keep stirring in between. Remove the foam that appears on the top of it.
- Keep checking the tenderness of the beans. Be careful that the beans are tender but not mushy. If necessary, heat them until they attain the required texture.
Seasoning:
- Once the beans are heated, add the desired amount of salt, black pepper, and cayenne pepper.