Copycat Cracker Barrel Pinto Beans

Name: Copycat Cracker Barrel Pinto Beans (Elevated)
Total time: 5 h
Yield: 6
Cuisine: Southern
Ingredients: 1 Heirloom Pinto Beans-dried; 10 Filtered Water; 2 Pork Belly-rendered, diced; 1 Yellow Onion-finely diced; 3 Garlic-minced; 1 Dark Brown Sugar; 1 Blackstrap Molasses; 1 Sherry Vinegar; 1.5 Smoked Paprika; 1 Cumin-ground; 1/2 Chipotle Powder; 1 Sea Salt; 1/2 Black Pepper-freshly ground; 1 Cayenne Pepper

⏱5h

👥6

🔥300 cal

Hard

🍽️Southern

A premium take on the classic Cracker Barrel pinto beans, utilizing heirloom beans, rendered pork belly, and a complex spice blend for a truly exceptional flavor experience.

1 Heirloom Pinto Beans-dried

10 Filtered Water

2 Pork Belly-rendered, diced

1 Yellow Onion-finely diced

3 Garlic-minced

See all 14 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥300 cal

Hard

🍽️Southern

A premium take on the classic Cracker Barrel pinto beans, utilizing heirloom beans, rendered pork belly, and a complex spice blend for a truly exceptional flavor experience.

#Side Dish #Beans #Comfort Food #Heirloom #Smoked

Instructions

Rinse Heirloom Pinto Beans thoroughly and pick out any debris. Soak Beans in Filtered Water overnight.
Drain and rinse Beans. Place in a heavy-bottomed pot and cover with fresh Filtered Water. Bring to a boil, then reduce heat and simmer for 2.5-3 hours, or until Beans are very tender. Drain, reserving 1.5 cups of the cooking liquid.
In a separate large pot, cook Pork Belly over medium heat until crispy. Remove Pork Belly and set aside, reserving the rendered fat.
Add Yellow Onion to the pot with the Pork Belly fat and cook until translucent, about 7 minutes.
Add Garlic and cook for 1 minute more.
Add cooked Beans, Dark Brown Sugar, Blackstrap Molasses, Sherry Vinegar, Smoked Paprika, Cumin, Chipotle Powder, Sea Salt, Black Pepper, and Cayenne Pepper to the pot. Stir well to combine.
Add reserved cooking liquid. Bring to a simmer and cook for 45 minutes, stirring occasionally, allowing flavors to meld. Stir in the crispy Pork Belly during the last 15 minutes.
Serve hot.

Ingredients

1 450 g Heirloom Pinto Beans-dried
10 2370 mL Filtered Water
2 30 mL Pork Belly-rendered, diced
1 7.5 mL Yellow Onion-finely diced
3 15 mL Garlic-minced
1 5 mL Dark Brown Sugar
1 7.5 mL Blackstrap Molasses
1 7.5 mL Sherry Vinegar
1.5 7.5 mL Smoked Paprika
1 5 mL Cumin-ground
1/2 2.5 mL Chipotle Powder
1 5 mL Sea Salt
1/2 2.5 mL Black Pepper-freshly ground
1 2.5 mL Cayenne Pepper

Equipment

Heavy-bottomed pot
Large pot
Colander
Wooden spoon

Instructions

Rinse Heirloom Pinto Beans thoroughly and pick out any debris. Soak Beans in Filtered Water overnight.
Drain and rinse Beans. Place in a heavy-bottomed pot and cover with fresh Filtered Water. Bring to a boil, then reduce heat and simmer for 2.5-3 hours, or until Beans are very tender. Drain, reserving 1.5 cups of the cooking liquid.
In a separate large pot, cook Pork Belly over medium heat until crispy. Remove Pork Belly and set aside, reserving the rendered fat.
Add Yellow Onion to the pot with the Pork Belly fat and cook until translucent, about 7 minutes.
Add Garlic and cook for 1 minute more.
Add cooked Beans, Dark Brown Sugar, Blackstrap Molasses, Sherry Vinegar, Smoked Paprika, Cumin, Chipotle Powder, Sea Salt, Black Pepper, and Cayenne Pepper to the pot. Stir well to combine.
Add reserved cooking liquid. Bring to a simmer and cook for 45 minutes, stirring occasionally, allowing flavors to meld. Stir in the crispy Pork Belly during the last 15 minutes.
Serve hot.

Nutrition per serving

Calories 300

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Copycat Cracker Barrel Pinto Beans

Copycat Cracker Barrel Pinto Beans

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